When is the last time you took a vacation? Look, we all need rest. I know so many people that dream their whole lives about taking a romantic vacation, but they never do it. It is time to get out a vacation jar and putting something in it every week. I don't care if it is jut $5. Nothing keeps your love alive more than time away from it all.
Romantic Tip: Plan a romantic trip and you'll find that half the fun is in the planning.
Now on to today's recipe... My husband and I are trying to eat more fish. On a walk, I recently discovered a fresh fish market full of locally caught fish. I was so happy! They even have lobsters swimming around live. I know these kind of markets are all over the place, but this one is in walking distance of my place, so I couldn't be more pleased! I get exercise and my fresh fish in one trip. This is a heart healthy recipe that tastes like it must be bad for you, but it isn't. I served it with a quinoa side, but it would also be great with a brown rice.
adapted from Martha Stewart
1/4 cup parmesan cheese
1/2 cup fresh parsley
1 tablespoon olive oil
Coarse salt and ground pepper
2 skinless salmon fillets, (6 ounces each)
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside.
In a large mixing bowl, combine parmesan cheese, parsley, and 1 tablespoon oil; season with salt and pepper. Stir until coarse crumbs form.
Stir Dijon and lemon juice together.
Place salmon on prepared sheet; season with salt and pepper.
Spread top of fillets with Dijon;
top with cheese herb crumb mixture, pressing gently to adhere.
Roast until salmon is opaque throughout, 11 to 13 minutes.