Yes, last Wednesday was Valentine's Day but it was also Ash Wednesday and for many Christians, this day begins the 6 week period of fasting and mindful sacrifice leading up to Easter. You can read our philosophy on fasting here. One sacrifice many Christians practice during this church season is abstaining from meat on Fridays. But just because you are giving up meat, doesn't mean your Friday night meal has to be unhealthy. Here is a quick and easy Lent-friendly dinner that was in week 2 of our Fresh Start Healthy Heart Challenge.
*Photo courtesy of challenge participant Nicole H.
Sheet Pan Salmon & Veggies
4 (4-6 ounce) wild salmon filets
1 (1 pound) bunch asparagus
1 pint grape tomatoes, halved
4-5 radishes, sliced
4 thin slices red onion, quartered
3 cloves garlic, sliced
Extra virgin olive oil (try a flavor-infused variety—garlic is great!)
Pink Himalayan sea salt + black pepper
Fresh chopped basil, for garnish (optional)
2 cups cooked quinoa or wild rice
Place salmon filets in the center of a large sheet pan prepared with avocado/coconut oil spray & top with
Surround the salmon on all sides with asparagus, sprinkle the sliced red onion & garlic over top, and finally top
with sliced radishes & tomatoes. Season everything to taste with salt & pepper. Drizzle lightly with extra virgin
olive oil. Squeeze remaining lemon over everything.
Broil for 10-15 minutes till salmon is cooked through and veggies are tender crisp.
Sprinkle with fresh chopped basil & serve over quinoa/wild rice.