Look for filling veggies like brussel sprouts and edamame.

WHAT YOU NEED:

3 T extra virgin olive oil

4 small salmon fillet

S&P

1 lemon, juiced

2 cloves garlic, chopped

1 T chopped thyme

1 shallot, minced

2 medium zucchini, diced

2 cups shelled edamame

1 cup grape tomatoes

2 T fresh shaved parmesan cheese

WHAT TO DO:

Preheat your oven to 375 degrees.

Heat an oven safe skillet over medium high heat.

Sprinkle the salmon with 1 T olive oil and season with S&P.

When the skillet is hot place the salmon in skin side up.  Let the salmon cook for 3-4 minutes.  Flip it to the skin side down and place in the oven for 12 minutes.

Meanwhile, heat a large skillet over medium high heat.   Add remaining oil, shallots, garlic, edamame and tomatoes.  Saute for 4-5 minutes.  Add zucchini, thyme, lemon juice and season with S&P.  Heat for another 4-5 minutes.  Remove from heat and sprinkle with parmesan cheese.

Serve with salmon and enjoy!

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Though the thermometer doesn’t agree.

Looks like here in the Northeast we’re going to be going straight from winter…

To summer.

At least that’s what they’re telling me.

Time to get back in bathing suit shape.

So I hereby christen this…

SALAD WEEK

My boys love the salads!

This one comes together quick and easy.

Add some grilled chicken or shrimp for a more filling meal

Beet, Edamame, and Goat Cheese Salad with Raspberry Vinagrette

WHAT YOU NEED:

2 heart romaine lettuce, torn

1 small can sliced beets, drained

1/4 cup shelled edamame

1/2 small red onion

4 ounces goat cheese crumbled

1 t oregano

2 T raspberry jam

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil

S&P

WHAT TO DO:

In a large bowl toss together lettuce, beets, edamame, red onion and goat cheese.

In a smaller bowl combine oregano, jam, and vinegar.  Stir well to thin out the jam.  Slowly stream in your olive oil while whisking the dressing.  Season with S&P.

Pour dressing over salad and serve.

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4     whole Spinach sandwich wraps
1      cup Cooked white rice
1      cup Grilled chicken thinly sliced
½    cup Carrots thinly sliced
½    cup Red peppers thinly sliced
½    cup Alfalfa sprouts
½    Avocado sliced
Mayo or mustard (for sticking)

Cooking Instructions:

Lay out the wraps on your cutting board. Spread just a thin layer of mayo or mustard over the wrap to help everything stick.

Lay half of the rice down into the center of one of the wraps and press it out so it thinly covers the center of the wrap. Do the same for the second. Evenly distribute your chicken between the two wraps laying it in an even row over the rice. Be sure to keep it in a single line. Follow suit with your carrots, red pepper, sprouts and avocado. Now fold in the right section of your wrap over the ingredients and slightly pull then back toward you, then continue to roll over and make your self a tube.

Cut your tube into sushi roll looking slices. You can cut them straight or on an angle then arrange them on a plate. Serve these with edamame or even edamame chips! You’ll have your kids yelling Arigato.

My kids LOVE the sushi restaurant so this was a way for me to make them “sushi” at home (way cheaper by the way) and give them a special treat in their lunch boxes at school.

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