When spring finally hits, you give your home a well-deserved deep clean and spruce up your warm-weather wardrobe but your dinner routine deserves some spring cleaning as well!
Work the super-easy salmon feast into your weeknight rotation. It’s super fast, packed with flavor and incredibly healthy—lean, clean eatin’! As a Brooklyn gal without a backyard, I love roasting my salmon in the oven but you could do this same exact recipe on the grill for an added layer of great, charred BBQ flavor.
My secret: I love to make a few extra pieces of salmon for lunch during the week. You obviously can’t keep fish in the fridge for too long (raw or cooked) but I’ll make two extra pieces on a Monday night to eat as lunch on Tuesday and Wednesday. You’re putting in the (minimal) effort anyway, might as well keep that clean-eating train going!
This sauce is my quickie version of my family’s tzatziki recipe. This stuff is pure gold I tell you! Double the recipe and keep it in the fridge for sandwiches, dipping veggies, topping this salmon…or grilled chicken, steak, etc.
You can certainly eat this salmon plain. I love it with a small salad on the side. If you’d like more heft, try adding some whole-wheat pita bread or quinoa.
- 1 pound salmon, cut into 4 pieces
- 1 (6-oz) container plain nonfat Greek yogurt
- 1 small English cucumber, chopped
- 1 clove garlic, pressed
- 2 tablespoons lemon juice
- PANTRY STAPLES: Olive oil, salt and pepper
- Preheat the oven to 425˚F. Drizzle some olive oil in the bottom of a baking pan. Top with the salmon; season well with salt and pepper...and top with another drizzle of olive oil. Roast about 10 minutes or until opaque.
- Meanwhile, stir together the yogurt, cucumber garlic, lemon juice, 1 tablespoon olive oil, and salt and pepper to taste in a bowl until combined.
- Spoon yogurt sauce over your salmon.
Now that Spring has arrived and Easter is on it’s way in two short weeks, I thought it would be fun to share an extra easy way to decorate eggs for the Easter Bunny.
Inspired by my recent Kool-Aid Dipped Stationery but with a more Jackson Pollock like wildness, I give you Kool-Aid Easter Eggs! They are super colorful, fun and a piece of cake to make. Here’s how I did it…
You will need:
hard boiled eggs at room temperature
Let’s get started:
1. Line a cookie sheet with a few layers of paper towels and a metal cooling rack. This will be your work area.
2. Arrange hard boiled eggs on cooling rack. Note: Make sure that eggs are dry and at room temperature or close to it so that Kool-Aid doesn’t bleed.
3. Using one flavor of Kool-Aid at a time, gently squeeze Kool-Aid over eggs in a random pattern allowing it to drip down the sides of the egg.
4. Allow one color to dry slightly before adding a second color to prevent the colors mixing.
5. Allow eggs to dry completely, store in the refrigerator until you are ready to eat or hide!
I used the Liquid Kool-Aid for this project because it comes in handy squeeze bottles and is super concentrated in color. If you are trying this project with powdered Kool-Aid, mix with less water than the package calls for in order to create a more concentrated dye. Then, drizzle Kool-Aid mixture over your eggs with a spoon! You’ll have wildly colorful eggs in no time. Happy decorating!