Since Jay and I have been on a cleanse, we’ve been eating healthier and paying more attention to the portions and caloric intake. On days where we can have a 400-600 calorie lunch, I’ve been cooking my classics but with some modifications to reduce the number of calories, and fat content. Here’s a simple, but flavorful recipe for one of my favorite meals that is great for both lunch and dinner.
Roasted Salmon
Ingredients
- 1 pound salmon filet cut into 2 portions (I prefer Verlasso’s sustainable farmed salmon)
- 1 tablespoon Maille Honey Dijon
- 2 tablepoons extra virgin olive oil
- 1 teaspoon dried thyme
Directions
- Pre-heat the oven to 425 degrees.
- In a small bowl, whisk together the olive oil, dijon, and thyme
- Place the salmon, skin-down on a baking sheet. Brush the mixture onto the flesh side of the salmon
- Roast for 20 minutes, then broil under high heat/flame for 3 minutes.
Roasted Cauliflower
Ingredients
- 1 head of cauliflower
- extra virgin olive oil
- salt and pepper, to taste
Directions
- Pre-heat the oven to 425 degrees.
- Cut the cauliflower and separate the florets
- Drizzle olive oil and season with salt and pepper
- Roast for 30 minutes
Plating
In a large plate, arrange salmon, cauliflower and add mixed greens and/or quinoa.
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