Back story/ update on my week:
We had a wedding this weekend and got home and did absolutely nothing Sunday evening. Like beyond nothing, nothing. Which resulted in shitty take out for dinner. Yesterday was better for the majority of the day but I had a super hankering for Mexican so we went to this dive Mexican joint down the street and it was bomb! We love the hole in the wall places, they are always the best.
Since I made the flounder last week I had tried twice to make the other recipe ( coconut crusted flounder) but both times I took it out to thaw Mike refused to eat it. I don’t really know what that was all about but I guess he didn’t want fish so we worked it out. Needless to say, we still have a pound of flounder to be eaten this week. And I am looking forward to the opportunity to try this one again since I burnt the shit out of the coconut last time I made it. So I’ll say it again and hopefully it will happen this time: stay tuned later this week for coconut crusted flounder.
So here we are, Tuesday. I had a late call tonight with one of my members and I am so lucky that I get to work from home. So I had given a little thought into dinner and was able to prep during a break before the call. I had searched the recipes at work for a good salmon dish and nothing jumped out so I was going to go with the old stand by salmon and avocado. Well, that didn’t happen. The avocados we bought last week weren’t ripe. Womp womp. So I let the wheels turn a bit, got a little creative and here it is.
Lemon Pepper Salmon:
1 pound salmon
1 lemon; juice of 1/2 and slice the remaining to be cooked with fish and served
Lemon pepper seasoning
1 green pepper; diced
1 white onion; diced
( shit ton) Butter
So this is the part I prepped a little ahead of time (2 hours it turned out)
Place the salmon in a Pyrex baking dish and spray with cooking spray. Place the fish skin side down. Dress with the juice of half the lemon and season both sides with lemon pepper seasoning ( take a sec to smell how amazing that smells!)
Dice the pepper and onion and slice the remaining half lemon. Sprinkle the pepper and onions over the fish and in the pan. Place the lemon slices onto the fish.
Have your boyfriend turn the oven on and bake the fish at 350 degrees for about 20 min and make the rice while you finish working LOL.
To be honest I don’t know how Mike makes his rice. He has the patience of a saint so that totally helps.
I was starving by the time I wrapped up work and definitely served myself more rice than necessary and loaded it with butter only to later realize Mike put 2 tbsp EVOO in the rice when he cooked it. So maybe give that a try next time!
Anyway, this was gooooood. My thought process was green pepper would go with the lemon pepper and what goes better with pepper than onion and hey, who doesn’t need more veggies in their life? It all mixed well together too. It was light and satisfying and it’s felt summery here this week so the lemony salmon just worked!
Definitely give this one a whirl! It’s quick and easy, 10 min prep, 20 min cook and enjoy!