Everyone wants to label their eating habits.

 

If I say, I don’t eat much meat. Ten times out of ten the response is, “So, are you a vegetarian?” If I turn down a sad looking cookie (because that is the only type of cookie I turn down), the response is, “Oh, are you eating clean?” 

 

We feel like we need to set a parameter on our eating habits because because it makes saying “no” a lot easier. 

 

Turning down a slice of cheesy pizza is hard, but if you are “vegan” it becomes necessary.

 

If you are offered a slice of cake, normally that would be very tempting. But, if you are following a “gluten-free” diet, you don’t have a choice. 

 

When your work caters bagels and cream cheese for breakfast you might be inclined to have one. But, since you are now a “paleo” eater, bagels are not an option.

 

You don’t have to be vegetarian just to eat more vegetables. You don’t have to be keto just to eat less carbohydrates. You can just be YOU and eat with mindfulness and knowledge. 

 

A lot of my recipes I share don’t contain meat or sugar or white flour. I still wouldn’t label them as “vegetarian” or “paleo” or “clean.” It is just ME eating the foods that make Me feel my best sharing them so YOU can feel your best, too. 

 

I will now step off my soapbox to address this week’s meal. The recipe today is not a “keto” recipe. It is not a “clean eating” recipe. It is not a “low carb” recipe. It is instructions for a seriously simple meal that tastes delicious and decadent and leaves you feeling energized and content. 

 

Easy Oven Baked Salmon and Asparagus

Yield: 2 servings

 

Ingredients

 

  • 2 salmon fillets
  • 1 lb asparagus, ends trimmed
  • 1 ½ Tbsp lemon juice
  • 2 Tbsp olive oil
  • 3 cloves garlic
  • 1 Tbsp fresh chopped parsley
  • 1 Tbsp butter
  • Salt & pepper

 

Instructions

 

  1. Preheat oven to 400 degrees fahrenheit. 
  2. Tear off 2 large pieces of foil and place one salmon filet in the center of each. Divide the asparagus evenly between the two and place next to salmon.
  3. In a small bowl, whisk together the olive oil, salt, black pepper, lemon juice, minced garlic, and parsley.
  4. Divide the mixture among the two foil packets. Drizzle over salmon and asparagus. 
  5. Cut the tablespoon of butter into 4 equal pieces and place 2 in each foil packet- one on salmon and one on asparagus. 
  6. Fold salmon foil packets in and crimp edges together. Don’t wrap too tight – keep a little extra space inside for heat to circulate. Place onto a baking sheet. 
  7. Bake for 12-15 minutes, until salmon flakes easily with a fork. 

 

Nutrition Information

 

  • 408 calories
  • 9 g carbohydrates
  • 24 g fat
  • 28 g protein