So like Father’s Day is on Sunday. Really soon! No worries though, I celebrated with my pops last weekend. Mainly because I have to work this weekend. This whole blogging, foodie life really never stops, yo. No complaints here though 🙂 Lately me and my boyfriend, (lets call him BMW because those are his initials and the car he drives, so makes sense) have been attempting to cook more on the weekends. I have big, fat habit of eating out a ton on the weekends, but living in Austin where there is literally a new restaurant opening every other day, can you blame me? Anyways, cooking on the weekends is all part of my goals to make more healthy choices. Enter: Curry Salmon. I found this recipe while deep in the Pinterest files. I love curry, I really like salmon but never really thought about putting the two together. The recipe turned out to be delicious, so I decided to repurpose that flavor profile for a little Father’s Day meal.
Ah Cyber Monday. Much better than Black Friday if you ask me. First of all, no lines, no brainer. Second, I can do all my shopping while working on the bajillion other things I have on my to-do list. Not to mention, I am finally feeling a little recovered from all my Turkey Day gluttoness. December is host to so many parties, which includes tons of eating and drinking, and welp, come January, yikes says the scale. I rounded up a few tips for staying skinny during the holidays last year, but I also like to include some healthy recipes throughout the holidays, that still taste festive like this arugula salad with grilled chicken and pomegranate.
This is one of my favorite ways to bake fish that I forgot about! It’s so easy and requires no, zero, zilch, nada cooking oil. That makes this dish super healthy and clean up is a breeze.
Essentially, take your favorite filet of fish, I used salmon for this one. Place the fish on parchment paper and add your favorite veggies and seasonings, wrap it up, making a tent almost and bake. That’s it!
Place the fish filet, I used salmon, onto a large sheet of parchment paper. Add your favorite veggies and seasoning. I kept it simple with some diced onions and a little jalapeño got in there too! I sprinkled in a little salt and pepper and lime wedges.
Wrap it up, creasing and tightly folding the sides. I tried to
make it a little tent in the middle so the parchment was not actually touching the fish on top. The tent like shape helps steam the fish with its own juices and those from the veggies. Place the parchment tent on a baking sheet.
Bake at 350 for about 10 minutes if it’s a small filet, 1lb or less. For larger filets, start with 15 minutes and go from there. It also depends on how cooked you like your fish. I prefer mine less done so I shorten the baking time.