If you are looking for a quick, easy, delicious meal, that resembles gourmet cooking without the gourmet fuss, Zesty Salmon is a great choice. Given yesterday’s easy meal, that was about to be served again tomorrow, I thought I should have a meal that at least “looked” as if I had been slaving in the kitchen.  Zesty Salmon, is soooo easy, and soooo good!  And pairing it with frozen green beans and a side salad makes it even easier. If it was summer, I would use fresh green beans, uncooked, lightly sprayed with olive oil and lightly salted.

This meal is also a very healthy choice, rich with Omega-3 fatty acids as well as Vitamins A, B and D and nutrients calcium, iron, phosphorus and selenium. The protein in salmon is also very easy for the body to digest. So aside from being delicious, this meal is also very healthy for you!

There are pre-prep opportunities that make meal time even faster and easier, but if you can’t do it ahead of time, you are still in good shape.

I prepared the sauce for the salmon the day before when I had a little down time… Those who know me know I don’t really have downtime, but rather moments, in between meetings or other obligations, when I can get some meal prep done.

The Verdict

For those of you who think that your kids will never eat this, you may want to think again. Everyone, even my daughter who is loathe to give out top ratings, especially 2 nights in a row, gave the meal a 10!

The tomato-based sauce was very tasty and a nice change to the plain (but delicious) salmon I often make.  I ended up getting 2 lbs. of salmon and was afraid I might have leftovers, but that was not the case.  Everyone said they would like more – but I had run out!

Recipe

Zesty Salmon, Green Beans and Side Salad

Serves 4

Ingredients

canola oil spray

2 T canola oil, divided

1.75 lbs salmon filet, skin cut off

6 garlic cloves, chopped

2 t paprika

1 1/2 t ground cumin

1/4 t ground cinnamon

3 T tomato paste

1 t dried oregano

1/2 t chili powder

1 T minced onion- dried

1/2 t dried red pepper flakes

1/2 C water

2 T fresh lemon juice

2 t sugar

1 t salt

1/4 t ground pepper

2 T chopped fresh cilantro

lemon wedges

2 1/2 C frozen green beans

3 C salad greens, divided

8 strawberries (or your favorite salad toppings)

1 avocado (or your favorite salad toppings)

Low fat or non fat salad dressing

Instructions

1.  Lightly spray a pan with canola oil and heat.  Cook salmon filets over medium high heat to brown on both sides, 2 minutes a side.  Remove salmon, set aside and wipe out skillet.

2.  Puree garlic, paprika, cumin, cinnamon, oregano, chile powder, minced onion, and dried red pepper flakes, and 2 tablespoons of oil in a food processor.

3.  Add garlic mixture to pan and heat for 30 seconds. Add tomato paste and water to the side of the pan.  Mixture will spatter if you add to the middle of the pan.

4.  Bring mixture to a simmer for 30 seconds. Stir in lemon juice and sugar, salt and pepper.

5. Return fish to skillet and bring to a simmer. Cover pan.

6. Reduce heat to medium low and let fish cook through, 7-9 minutes.

7. Place green beans in a microwave safe bowl and cook 2-4 minutes or until tender. Portion across plates.

8. Portion greens for side salad.  Cut and add strawberries and avocado or whatever salad fixings you prefer. Lightly sprinkle dressing.

9. Divide the salmon and sauce among plates. Sprinkle cilantro over. Serve warm or at room temperature with lemon wedges on the side.

10. Take it as a compliment when they ask for seconds and you have nothing left!

Pre-Prep Opportunity

1. Steps 2-4 can be prepared ahead of time and stored in the fridge. When you are ready to prepare the meal, start with step one, wipe out the pan, add the sauce and then add the salmon back in to cook through.  While it is cooking, you can get the green beans and salad ready.