A fast weeknight meal that comes with no guilt, tastes damn good, and leaves you feeling like you’ve done something good for yourself.
Maybe it’s time to rush through dinner. Something quick and easy that doesn’t set off 99 guilt alarms. Something that doesn’t involve a drive-through on the way home. Something that makes you check off that healthy meal check box. This is what you are looking for. A fast weeknight meal that comes with no guilt, tastes damn good, and leaves you feeling like you’ve done something good for yourself (and let’s be honest, you have). Grab some salmon and maple syrup on the way home. Get some Brussels sprouts while you’re at it. There’s something totally rewarding about coming home, zoning out, and preparing dinner for the family, even on the craziest weeknights.
Feed them. Feed them good.
After a week chasing Salmon in Alaska with local harvesters, I may be convinced that it is the perfect seafood. These recipes will keep you coming back for more!
- Quick Salmon Curry
- Whole 30 Approved Pan Seared Salmon with Creamy Leeks and Poached Egg
- Cast-Ironed Blackened Salmon with Cucumber Mango Relish and Avocado Cream
- Ancho Rubbed Grilled Salmon with Nogada Sauce
If you’ve tried my Maple Roasted Salmon Recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW MEon Instagram @girlcarnivore as well as on Twitter and Facebook.
- 2 4 – 6 oz Salmon filets
- 1 teas Dijon mustard
- 1 – 2 tbs maple syrup
- 1/2 teas soy sauce
- salt and pepper
- Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and coat with non-stick spray.
- Whisk together the mustard, maple syrup, and soy sauce. Pat the salmon dry and place skin side down on the baking sheet. Season with salt and pepper and brush with half of the syrup mixture.
- Bake for 18 to 20 minutes.
- Meanwhile, simmer the remaining mixture over low heat, reduce by half.
- Brush with the remaining soy sauce mixture and allow to cook for 5 minutes longer.
- Serve over oven roasted mapled Brussels sprouts