A lot of people have asked if I cook every single night and isn’t that exhausting and time consuming. Yeah, it is. A bit. A lot of recipes I post do take some degree of effort and time and I admit, I make most of my ‘time intensive’ recipes over the weekends. However, it is possible to come home from work and cook fulfilling, wholesome meals quickly and relatively painlessly, leaving you plenty of time to sit on the couch and not move for several hours until you decide to get up and go to bed. Maybe that’s just me who does that..
This is an example of one of my ‘pain free’ recipes. Salmon is also a very nice alternative when you get sick of eating chicken and pasta all the time – and it’s healthy! See, the beast can be healthy sometimes.
- 1 lemon, thinly sliced
- 4 sprigs fresh rosemary (or ground rosemary if that’s what you have)
- 2 salmon fillets, bones and skin removed
- coarse salt to taste (I prefer to use sea salt for this)
- 1 tablespoon olive oil, or as needed
- 1 cup wild rice
- Side of optional veggies
Preheat oven to 400 degrees F (200 degrees C)
Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary (or sprinkle crushed rosemary), and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs (or crushed rosemary), and top with remaining lemon slices. Drizzle with olive oil
Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork
After you put the salmon in the oven, make the wild rice. It takes approximately 15-18 minutes to cook so should be finished at the same time as the salmon. I use 1 cup of rice to 2 cups of water as a rule of thumb. Add the rice to boiling water and then simmer covered on medium heat for 15-18 minutes. Serve the salmon over rice. Add a side of veggies if you want. Gorge.