Maple Roasted Salmon
2 salmon filets or steaks
Juice from 1/4 lemon + more for serving
1 Tablespoon maple syrup
1 Tablespoon spicy mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
black pepper to taste
Roasted Red Potatoes
5-7 red potatoes
1/4 cup olive oil
1 teaspoon paprika
1 teaspoon ground sage
2 teaspoons salt
1 teaspoon black pepper
3 garlic cloves, minced
1/4 cup fresh dill, minced
Valentine's Day Healthy Coleslaw
1/2 head red cabbage, shredded
1/4 cup red onion, shredded
1/2 red pepper, minced
1/4 cup dried cranberries
1/4 cup red wine vinegar
juice from 1/2 lemon
1/2 cup olive oil
2 teaspoons brown sugar
1 teaspoon salt
black pepper to taste
My dear Valentines got an early treat this year for Valentine’s Day. A beautiful heart-healthy lunch!
DIRECTIONS FOR SALMON AND POTATOES
Preheat oven to 400°F. Toss potatoes with olive oil, paprika, sage, salt and pepper. Bake uncovered in square glass baking pan for 45 minutes – 1 hour, turning occasionally. Sprinkle with minced garlic and freshly chopped dill. Return to oven for 10 minutes.
Place salmon fillets (skin side down) or steaks on a parchment and foil lined cookie sheet (parchment first then foil). In a small bowl whisk together lemon juice, maple syrup, mustard, garlic powder, salt, pepper. Drizzle over salmon and broil on high for about 20 minutes or until it is golden brown and it flakes easily.
DIRECTIONS FOR THE SALAD
Shred the red cabbage, carrots, red onion and red pepper. Mix in dried cranberries and dill. In a small bowl whisk together red wine vinegar, lemon juice, olive oil, brown sugar, and pepper. Pour over cabbage mixture and stir well. Refrigerate for at least 8 hours.
