For whatever reason I always feel really creative after a yoga class. It usually results in experimenting with flavors and making a total mess. This meal however..simple and fairly quick.. came together beautifully. Steamed Tomato basil & lemon salmon, horicot verts, and roasted beet salad…healthy, colorful….guaranteed to make you happy!
Tomato basil & lemon Salmon:
lay out parchment paper
slice lemon to make a “bed” and then lay salmon fillet on top
drizzle extra virgin olive oil, salt & pepper
slice tomato and layer on top
sprinkle chopped basil and lemon zest on top
bake at 475 degrees for 15-20 minutes (based on size of salmon)
remove from oven, leave in paper and let cool 3 minutes
This is where you will spend most of your time…but fresh beets make all the difference.
Roasted beet, hazelnut and goat cheese salad:
wash beets thoroughly, leave skin on
drizzle olive oil and salt, wrap the beets in tin foil
bake at 350 degrees for about an hour
remove from heat, let cool, then using a paper towel or your fingers, peel the skin off. (it will fall right off)
toss with crush hazelnuts, and chunks of goat cheese…I used a small amount of white balsamic vinagariette as well.
boil water, toss in green beans, let them boil about 3 minutes…remove from heat and give them and ice bath!
toss with some extra virgin olive oil, lemon, lemon zest, and sea salt
(ice bath is very important, it keeps the green beans bright green and crunchy!)