There are three main parts to this dish, I have split it up so it is easier to follow.
Ingredients
5+ fillets of salmon
1/2 cup balsamic vinegar
1/2 tbsp minced garlic
1 tbsp honey
3/4 dijon mustard
1/8 cup lemon juice
1/2 tbsp dried oregano
Preheat oven to 400°. Cut salmon fillets, I cut them a couple of inches wide, though depends on thickness. In a space pan, mix all ingredients other than lemon juice in a sauce pan and heat until thick. In a glass baking pan, put lemon juice on the bottom, add salmon and coat in sauce. (You will use the remainder after the salmon is done cooking.)
5+ fillets of salmon
1/2 cup balsamic vinegar
1/2 tbsp minced garlic
1 tbsp honey
3/4 dijon mustard
1/8 cup lemon juice
1/2 tbsp dried oregano
Preheat oven to 400°. Cut salmon fillets, I cut them a couple of inches wide, though depends on thickness. In a space pan, mix all ingredients other than lemon juice in a sauce pan and heat until thick. In a glass baking pan, put lemon juice on the bottom, add salmon and coat in sauce. (You will use the remainder after the salmon is done cooking.)
Cook for 15 to 20 minutes, until flaky.
Pesto Spaghetti Squash
Ingredients
1 spaghetti squash
1/2 tbsp oregano
1/2 tbsp dried basil
2 tbsp olive oil
1/2 fresh basil
1 tbsp minced garlic
1/2 tbsp pine nuts
1/2 tbsp lemon juice
1/4 cup skim milk
1/8 cup parmesean
Preheat oven to 400°. Cut spaghetti squash in half. Lightly coat with olive oil and dried basil and oregano.
Ingredients
1 spaghetti squash
1/2 tbsp oregano
1/2 tbsp dried basil
2 tbsp olive oil
1/2 fresh basil
1 tbsp minced garlic
1/2 tbsp pine nuts
1/2 tbsp lemon juice
1/4 cup skim milk
1/8 cup parmesean
Preheat oven to 400°. Cut spaghetti squash in half. Lightly coat with olive oil and dried basil and oregano.
Cook for 40 to 50 minutes until fully cooked. Take out and put on cooling rack. Once cooled use a fork to pull out squash. Place in boiling water for 4 to 5 minutes, then mix with pesto.
Pesto Sauce
Use blender, or single serve blender to mix basil, olive oil, garlic, and pine nuts. Add mixture to sauce pan, add milk and parmesean cheese. Make sure to keep stirring and once you have the consistency you like add spaghetti. Mix together.
Use blender, or single serve blender to mix basil, olive oil, garlic, and pine nuts. Add mixture to sauce pan, add milk and parmesean cheese. Make sure to keep stirring and once you have the consistency you like add spaghetti. Mix together.
Crisp Veggie Salad
Ingredients
3 persian cucumbers
15 cherry tomatoes
3 stalks of celery
1/8 cup balsamic
salt and pepper to taste
Slice tomatoes in half, chop celery and cucumber. Place in bowl and mix with balsamic and salt and pepper. Place in refrigerator until dinner time.
Ingredients
3 persian cucumbers
15 cherry tomatoes
3 stalks of celery
1/8 cup balsamic
salt and pepper to taste
Slice tomatoes in half, chop celery and cucumber. Place in bowl and mix with balsamic and salt and pepper. Place in refrigerator until dinner time.
Plate as desired and enjoy!