Dinner tonight was delicious!
I used an Ina Garten recipe for roasted carrots and parsnips to use my Farmer’s Market parsnips. Just toss with some olive oil, salt and pepper and roast for 30 minutes in a 400 degree oven. Sprinkle with fresh dill when finished cooking.
The salmon was adapted from a Rachel Ray recipe for Sweet Lemon Salmon:
- Mix 1 1/2 tbsp brown sugar with 1 tbsp water and half a lemon’s juice in a small sauce pan over medium heat until sugar is dissolved. Set aside.
- Heat 1 tbsp of vegetable oil in a skillet over medium high heat. Season two salmon fillets with salt, pepper, and half a lemon’s worth of zest.
- Place salmon in skillet for 3-4 minutes. Flip over and place on a baking sheet. Brush on brown sugar mixture. Bake in the over at 400 degrees for 5-10 minutes.
It was really good! I also had a small side salad with mixed greens, mushrooms, and basil vinaigrette.
And also, a Girl Scout Cookie, for being a good girl and eating all my vegetables.
Calories In: 1,830 cal. Calories Out: 259 cal.
Now, brushing my teeth so I don’t eat anymore of these babies. Have a great night!