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Can't believe I finished all of this...

pan seared salmon with a side of vegetable lentils
Let me start by saying that I am not a huge fish person.  I usually stick with tilapia and have to drown it in butter and lemon juice so that I do not taste a *hint* of anything fishy.  I grew up in Chicago...what can I say?!  I have tried salmon before, numerous times, hoping that my taste buds would change and that I would all of a sudden enjoy the fish flavor.
While I can't say that I will confidently order salmon off the menu the next time we go out, I can say that this salmon was yummmmmy (I did squeeze lemon all over it) and I loved the lentils! Woohoo! 

Delicious Alaskan Salmon

  • 2 wild-caught Alaskan salmon fillets
  • 1 tbsp extra virgin olive oil
  • 1/2 lemon, juiced
Cooking Directions
  1. Preheat oven to 400 degrees.
  2. Season both fillets with salt and pepper.
  3. Saute salmon in a hot pan for 4-5 minutes.
  4. Place salmon into the preheated oven and bake for 10-15 minutes.
  5. Squeeze fresh lemon juice over before serving.
Makes 2 servings

Vegetable Lentils

  • 1 tbsp olive oil
  • 1/2 medium yellow onion, diced
  • 1 medium carrots, peeled and diced
  • 2 ribs celery, diced
  • 2 cups lentils, rinsed
  • 4 cups chicken or vegetable broth
  • 2 garlic cloves, minced
  • 1 tbsp Herbes de Provence
Cooking Directions
  1. Saute onions, carrots, and celery in a hot medium pot for 3-5 minutes, until onions are translucent.
  2. Stir in lentils. Pour in broth and add garlic and Herbes de Provence.
  3. Cover with a lid and simmer for 30 minutes, until lentils are soft.
Makes 4-5 servings

season salmon with salt and pepper

pan sear for 4-5 minutes

transfer to baking dish
dice veggies for lentils

diced celery, onion, and carrots

saute veggies

add seasoning


  1. i wish i was more of a fish person but the opposite happened for me - i loved it as a kid then my tastebuds change and i can't stand it anymore. but this dish actually looks good!

    1. Keep trying never know when they'll change back!