In last week’s Cooking with Liz we made a weeknight favorite in our home: lemon pepper salmon. It’s such an easy dish that is perfect for a healthy weeknight meal. We usually pair it with a fresh salad, roasted broccoli and cherry tomatoes or whatever veggie we have in the fridge! It also great over quinoa or rice. Here is the simple recipe:
Lemon Pepper Salmon Recipe
6-8 oz salmon filets
lemon pepper seasoning
extra virgin olive oil
Preheat oven to 400 degrees. Coat salmon is olive oil and generously top with lemon pepper. You’re going to want to create a crust with the lemon pepper so really get it on there! Bake for 12-14 minutes for perfectly cooked, moist salmon! Enjoy!
We made a really yummy salad of mixed greens, pomegranate seeds, goat cheese, cucumbers, slivered almonds and mustard vinaigrette. Here is the recipe for vinaigrette:
Homemade Mustard Vinaigrette
1/3 cup extra virgin olive oil
1/3 cup white wine vinegar
1 spoonful of dijon mustard
small spoonful of course ground mustard (optional)
fresh ground pepper
Whisk together. Taste to see if proportions needs to be changed! If it tastes too olive oil-y I’ll add a couple more dashes of vinegar and vice versa. Dress the salad and enjoy!