I know, right? More on that in a minute.
What have you been up to today? The first thing on the agenda for me was yoga. I did 30 minutes of core and the old abs were a burnin’. 🙂 I’m loving the yoga challenge so far.
Rumor has it the midwest is getting some gucky weather today — I hope you guys stay safe and warm! It’s a typical German day here, weather-wise. We frolicked around in the snow this morning, but now we’re just bummin’.
I let the fire burn all day long on the cold dreary days. It makes the house so cozy and the crackling sound is very peaceful.
After yoga, play time, and my morning coffee, I tied on my apron and got busy. Cooking is one of my many means of therapy and it was just what the doctor ordered for me this weekend. Something marvelous happened in the Küche today.
A while ago, I bought some wild Alaskan salmon fillets, threw them in the freezer downstairs, and proceeded to completely forget about them, that is, until today. For shame. Salmon is a fatty fish, with a heart-healthy dose of omega-3 fatty acids, protein, and vitamin A. The Viper Pilot doesn’t like fish, and I have to admit, the smell isn’t awesome, but I’ve always been a fan of well-prepared salmon. It’s so good for you and is as easy to prepare as chicken {maybe even easier}.
Garlic Dijon Herbed Salmon
adapted from Skinny Taste
- 4 garlic cloves, minced
- 1 tsp dried Herbs de Provence
- 1 tsp red wine vinegar
- 1 tsp olive oil
- 2 Tbsp Dijon mustard
- olive oil spray
- 4 (6 oz) walk salmon fillets, approx 1″ thick (if frozen, thaw first)
- salt and fresh ground pepper, to taste
- 4 lemon wedges, for serving
Mash the garlic with the herbs, vinegar, oil and Dijon mustard until well combined. Set aside.
- 1 lb thin asparagus spears, tough ends trimmed (see note below)
- olive oil spray
- fresh ground pepper, to taste
- 4 slices of thin sliced prosciutto
Preheat oven to 400° F (200 °C). Lightly spray spears with olive oil. Season with fresh ground pepper and divide into four bundles. Gather asparagus and use a slice of prosciutto to wrap each bundle. Place on a baking dish seam side down. Bake 12 minutes or until asparagus is tender crisp.