File this under things I never thought I’d say: I like to think of myself as an amateur at-home chef. Pre-kids I didn’t particularly have much (okay, any) interest in cooking. Embarrassingly, I existed on a lot of Lean Cuisines, cereal, and to-go orders.
When I became a mom, I suddenly felt very inadequate that I could barely throw together a decent meal. After all, moms cook, right? Sure, this is an outdated mindset, but I figured it couldn’t hurt to brush up on my (non-existent) culinary skills.
I’ve discovered through many hits (and some misses) that I’m actually a pretty decent cook. With a full-time job and two small kids, I tend to keep it simple with quick recipes and easy ingredients.
Salmon is one of our favorite foods to eat (except my 3-year-old, but she considers peanut butter sandwiches to be gourmet). We tend to have it weekly at home, and if we are at a restaurant, it is almost always my seafood of choice. Salmon is loaded with vitamins and antioxidants, plus it is delicious.
My recommended way to fix salmon is to make it part of a sheet pan meal – aka – perfect for working/busy/tired mamas! You’re able to have a tasty and well-balanced meal in about 30 minutes. Plus, you basically feel like Rachael Ray!
The first thing I always do is line a cookie sheet with either parchment paper or a silicone baking mat – Mommy doesn’t have time to deal with rigorous clean-up! I typically purchase 1 lb Atlantic salmon fillets and cut them into 2 or 3 pieces. I like to add chopped veggies: zucchini, squash, broccoli, asparagus, onions, carrots, sweet potatoes, green beans, the possibilities are endless. I drizzle my veggies in olive oil and sprinkle with seasonings – garlic powder, onion salt, and Everything But the Bagel are my go-tos.
If you’re on the fence about salmon, maybe you just haven’t had the right dish for you. A lot of people say they don’t like seafood because it tastes too “fishy,” which I totally get. To cut down on that “fishy” taste, I always, always use a marinade. I whip up a simple marinade in the morning and let my salmon chill in the fridge all day in the mixture. It makes ALL the difference with the finished product. Don’t believe all my salmon hype? Try it with these simple marinades.
Sweet Maple-Mustard Marinade
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 2 tbsp. honey mustard or Dijon mustard
- 2 tbsp. soy sauce
- 1 tsp. garlic powder
- Pepper to taste
Orange Ginger Marinade
- 1 clove garlic (crushed)
- 2 tsp. ground ginger
- 2 tbsp. soy sauce
- 1 tbsp. brown sugar
- 1 tbsp. olive oil
- 1/4 cup orange juice
- Juice of 1 small lime
- 1 tsp. pepper
Lemon Dill Marinade
- Juice of 2 lemons (about 1/4 cup)
- 1 tsp. lemon zest
- 3 tbsp. olive oil
- 1 tbsp. fresh dill (finely chopped)
- 1 clove garlic (crushed)
- Salt and pepper to taste
- Optional: can bake with lemon slices on top
Instructions: Pre-heat oven to 400 degrees. Bake for 18-20 minutes or until salmon flakes easily with a fork and veggies are cooked.
If you’d like to follow along with my new culinary adventures, check out @mealsbymallory102 where I share easy, healthy-ish recipes for busy people. I’d also love to know what some of your family’s favorite dishes are, so leave a comment below! Happy dining, friends!
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