Happy Wednesday! Yes, I know, three posts in a row. And it’s a What I Ate Wednesday post. But yesterday I realized that I hadn’t done one in a loooong time. And since today is the last day of March’s WIAW theme “WIAW Goes Green,” I decided I needed to participate.

PS. If you’re looking for more fun meal ideas, go check out the other entries at Peasandcrayons.com. There are normally about 200 participants so you’re sure to find something that works for your diet (vegan, vegetarian, paleo, whateverifeellike)

WIAW GOES GREEN

So the past few weeks I’ve been eating salads like it’s my job. Seriously. I can’t get enough of them. I’m not exactly sure how this craving started but it doesn’t look like it’s going away any time soon. And the fact that I can eat a BAS (Big A** Salad) but consume under 200 calories is kind of awesome. (Well awesome for people that count calories. Not that you should or have to. But I’ve been trying to stay under a certain number just as a way to avoid overeating).

Spinach Salad with Trader Joe's Chopped Veggie Mix

Like this one, for example. This is spinach topped with Trader Joe’s Chopped Veggie Mix (broccoli, carrots, green cabbage, red cabbage, jicama, green bell pepper, radish and celery). Then I put some walnuts and a dressing made from 1 tablespoon of dijon mustard and 2 tablespoons of olive oil.

However, there is only one tiny problem of eating salads for lunch every day plus some dinners. My body is just not digesting it. After I finish a salad, I feel incredibly bloated, my stomach is quite a bit bigger and…TMI…I get acid reflux burps. I’ve heard that this can happen to people, especially when it comes to raw vegetables. Anyone else have to deal with this? If what I found on the internet is true, it’s just my body trying to deal with all of the fiber, but that this will eventually go away. Really hoping that’s true, but I’m thinking of buying some digestive enzymes for the time being. Would rather not have to give up my salad habit.

Cod, fennel and arugala

Monday night I tried cooking half of my salad. It wasn’t that great unfortunately. I got fennel in my CSA and decided to braise it with some garlic, then put it on top of arugula and red onion. Eh. The flavors didn’t really mesh. (If you’re wondering, that’s a piece of cod next to it).

 

Roasted Cabbage

Another cooked piece of vegetable that was just OK was my roasted cabbage. Roasting is supposed to make everything tasty right? So I cut big pieces of cabbage, coated it in olive oil, salt and pepper, and put it in at 450 (F) for 10 minutes. It wasn’t bad, it just wasn’t that great.

Baked salmon and asparagus

However, one meal that was delicious was baked salmon and asparagus. This is actually the meal that sparked my idea of posting some super simple recipes this week. Salmon was on sale at Jewel-Osco for $5,99/lb and I quickly grabbed some. And when I was in the kitchen, I scrolled through my 100+ recipes/ways of cooking it. There was the salmon florentine, salmon with pesto and tomatoes, almond-crusted salmon, salmon burgers…plus the other recipes I haven’t blogged about yet.

But suddenly I decided that I was going to go back to the basics. And it was perfect.

Ingredients:

  • Salmon, sliced into 4 oz portions
  • About 2 tablespoons olive oil
  • Salt, pepper
  • Aluminum foil

IMG_0304-001

Preheat your oven to 450 (F). On a piece of aluminum foil, place one of the salmon portions. Pour about 2 teaspoons of olive oil on top, just to coat. Then sprinkle with salt and pepper.

IMG_0308Wrap your salmon up into a small packet. I had 4 portions of salmon so I had 4 packets.

Place the packets on a cookie sheet and put in the oven for about 20-30 minutes. It really depends on how big your salmon is. Don’t be afraid for some trial and error. At 20 minutes, I pulled them out, unwrapped one and picked at it with a fork. If it falls apart flakey, it’s done. If it’s still kind of sticky, wrap it back up and put it in for longer.

And that’s it. This really is my preferred method of making salmon. (In fact, these two pictures are stolen from an old blog post).

Now in case you’re wondering, I did the asparagus at the same time. I put spread it out on a cookie sheet, did a light coat of olive oil, heavily seasoned with salt and pepper and put it in the oven at 450. Although I did take them out at 20 minutes, I probably should have taken them out at 10 or 15 minutes…they were a tiny bit overdone. But still delicious!

6 thoughts on “WIAW with A Beginner Salmon Recipe”

  1. Oh, you did great with that piece of salmon, Rachel! And isn’t it the best pared with asparagus? Deadly combination!:D
    Also I hear you on salads. Love them too. I can eat buckets of greens, only afterwards I look six months pregnant and have some serious cramps in the belly area. So I try to cut back on the latter, with no luck however 😀

    1. Hey. Glad I’m not the only one. Haha. When I tell most of my friends or even Jake, they look at me like I’m crazy. I switched over to eating cooked vegetables and meat again for lunches and my stomach is feeling so much better.

  2. Hi

    I am having a similar problem with my salads. I have IBS (irritable bowel syndrome) and after a recent really bad episode, I discovered all those healthy vegtables and salads I was eating were aggrievating it.

    I was diagnosed long ago and have had all the tests but the doctors (yes, plural) told me it was incurable and offered no suggestions regarding my diet except to avoid spicy foods.

    Well after this last time I went on the Internet and found several sites that said lettuce, broccoli, cabbage and related greens are some of the worst irritants. Also animal fat, nuts, olive oil/butter.

    Now I’m trying to revisit my whole eating program. I already don’t eat wheat or dairy and was trying to follow a paleo diet, but I don’t like the idea of giving up my greens. I love my salads.

    Anybody else have this problem?

Leave a Reply

Your email address will not be published. Required fields are marked *