Here we go 2019! Time to take a breather from all the excess we had for the past month! I like to lighten things up a bit in January. So, all month long I will be sharing lighter meals that you can feel good about eating and are full of delicious flavors! We are kicking it off with some Date Nectar glazed salmon with roasted veggies! Mmm, easy, quick, filling, full of flavor packed with Omega 3s good and good for you dish! Whew, I think I burned like 40 calories just getting all that out!
As we head into a new year, new you…(ok that goes on the list of phrases to phase out in 2019), a lot of people like to make resolutions. Me, not so much, I have said before, if there are goals or things you want to accomplish you should always be striving to achieve them, not wait until a new year to set. Plus, I feel like when people make resolutions, they are these big gestures or unrealistic goals, so hence, they fall by the way side like 10 days later. Why not just make small achievable goals, put an action plan in place on how you are going to achieve and set time frames to complete. That way you are checking them off as you go and feel good about accomplishing them.
I already gave you your first achievable and measurable goal. Eat healthier for the month of January. You will have 4 recipes handed to you. See- easy! Not like saying I am going to lose 30 pounds, or I am going to go to the gym everyday (when you haven’t been there all year). So, stick to the small wins and go from there.
This dish is so easy. Hardly takes any time at all. For reals, roasting the veggies for 25 minutes is the longest part and you can do a load of laundry or 25 minutes of squats and planks while you wait! 😉 I like to broil my fish, I like how juicy it turns out and how quickly it cooks. I glazed my salmon with D’Vash Date Nectar Cayenne. If you don’t want the heat, just use the original date nectar. Then once the veggies are done roasting, I pull the pan out of the oven and cover loosely with foil while the salmon cooks. Depending on the size, anywhere from 8 to 12 minutes and bada-bing bada-boom. Dinner is served!
There you go, one healthy meal down and only like 25 more to go! You can do it!
Here’s to Health!
Diane
- 1 4oz wild caught salmon filet
- Veggies: (or you can use whatever you like)
- 2 cups chopped peeled sweet potato
- 1 red onion large dice chop
- 2 cups chopped eggplant
- D'Vash Date Nectar Cayenne - 2 to 4 tbsp.
- Extra Virgin Olive Oil Spray
- Salt for seasoning
- Pre-heat the oven to 400 degrees. Line a large baking sheet with parchment or tinfoil and set aside.
- Chop your veggies in close to equal size chunks. Spray and toss in a bowl with olive oil spray and sprinkle with salt. Evenly spread veggies on sheet pan. Bake for about 25 minutes until the sweet potatoes are fork tender. Remove from oven and loosely cover with foil. Set oven to broil on hi.
- For the Salmon:
- Line a baking sheet with foil and lightly spray with olive oil spray. Place the salmon filet skin side down on the prepared sheet. Lightly spray with Olive Oil and salt. Brush the Date Nectar liberally over the top of the salmon and sides. Place on center rack and broil for about 9 to 12 minutes until internal temp reads 145 degrees.
- Place some roasted veggies on platter and place the salmon filet on top.
- Store left over veggies in airtight container for up to 3 days.
- Enjoy!
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