Two Quickie Salmon Preps

8 Mar

I have been eating salmon like a daggone fiend recently. I have also been avoiding my homework like someone who doesn’t have a final next week, so I’m just gonna get right to these two couldn’t-be-easier, certified-delicious ways to dress that delicious fish!

Feta, Lemon, and Dill-Crusted Salmon

The best of the Mediterranean, all on one salmon fillet!

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  • 1/4 c dill
  • 1/4-1/2 cup feta cheese
  • zest of 1/2 lemon

Split between two salmon fillets and cook at 400F for ~15 minutes, or until fish is at your desired doneness.

Maple, Dijon, and Almond-Crusted Salmon

I know this picture doesn’t make this look like much (and that SummitKef is clutching her pearls at how BEIGE the whole thing is), but I made four servings of this and ate it for four consecutive meals–including breakfast. That’s how much I loved this!

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  • 1.5 TBS butter
  • 1.25 TBS Dijon mustard
  • 3/4 TBS Maple syrup
  • 1/2 tsp Bragg’s / Coconut aminos (just buy it, it’s worth it)
  • 1/4 c almond meal/ ground almonds
  • 1/2 TBS olive oil

Spoon over 2-4 salmon fillets (I made my crusts a little thinner to stretch it– you do you). Cook at 425F for 12-16 minutes, or until doneness of the fish floats your boat.

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