When it comes to meal planning, I have some very basic requirements:
- Easy to cook & prep
- Family – friendly (toddler included!)
- Healthy, mostly clean, with a few treats
Oh, and if we can keep it exciting and add some variety, I’m all over that too! The other night, I thought I would go back to something we haven’t had in YEARS (no joke). It used to be a favorite, then I added it to our weekly rotation and we quickly got burnt out. Story of my life.
My 3 year old helped me prep and cook, which always increases the likelihood that he’ll try (and like) it. I knew he’d go for the salmon, but while my husband and I were going to just have an XL spinach salad, I thought I’d have to throw something different together for the kiddo. But as we were plating up the salads, I noticed him sneaking pieces of spinach from my plate. WHOA! Mom for the win! Saved time, effort and learned that my weirdo child likes spinach. I’ll take it!
Want proof? Here he is with sauteed spinach a few days later:
I highly encourage you to try this recipe with your family! And if you’re following the 21 Day Fix plan, I’ll include the container count as well. If you give it a shot, let me know how it turns out!
Balsamic Glazed Salmon & Spinach Salad
Total time: about 20 minutes
Ingredients (recipe for 4):
- 4 individual salmon filets (4-5 oz each)
- 4 teaspoons olive oil, plus extra to drizzle on salads
- 3 cloves garlic, minced
- 3 tablespoons balsamic vinegar, plus extra to drizzle on salads
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley, for garnish
- 2-4 cups baby spinach
- salad toppings (optional): chopped onions, grape tomatoes, diced bell peppers
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, then coat with non-stick cooking spray.
- In a small skillet, heat the olive oil over medium. Add the garlic and cook until fragrant and beginning to brown, about 2 minutes, watching carefully so that it does not burn. Add the balsamic vinegar, honey, mustard, salt and pepper. Whisk and simmer until the mixture thickens, about 4 minutes.
- Meanwhile, plate up your salads. I typically use about 2 cups of baby spinach, then top with whatever salad toppings you prefer: chopped onions, grape tomatoes, cilantro, etc. Drizzle about a teaspoon of extra virgin olive oil, a teaspoon of balsamic vinegar and add salt and pepper to taste.
- Place salmon skin-side down on the prepared baking sheet. Brush liberally with the glaze. Bake for 5 minutes, brush again with the glaze, then bake 5 to 10 additional minutes, until the fish flakes easily with a fork and is cooked through. Sprinkle with chopped parsley and serve.
For my Fixers, this is 1 red, 2 green and 2 teaspoons.
Enjoy! Like, share, comment. Tell me what you think!