Creamy Lemon Dill Salmon

I’ve been on a mission to be more intentional about what I eat. I’m moderately health conscious, I know what to eat to be healthy, but because I cook for everyone else…I’m a little lazy when it comes down to cooking for myself.

It’s hard to work all day, then have to cook a full meal (with the proper nutritients) when you get home from a 12-15 hour shift. Although it is possible, ya girl just be tired, and after cooking all day ain’t no way in heaven I’m gone go home just to cook some more. Puh-leese! Majority of the time I either just eat a snack or I just don’t eat at all. Clearly neither of these options are the way to go, and I’m beginning to see it take a toll on my body.

I’ve been more tired than usual, less energetic during events, and my digestive system has slowed. Also, I’m pretty sure I’ve put on about 3 or 4 pounds, simply because I barely eat. Yes, not eating can make you gain wait, because when you eventually do eat, your body will start to store the food for you instead of burn it off. This is why it’s important to eat healthy and to eat often, it keeps your metabolism going and gives your body energy to burn fat. Which is clearly what we all want ultimately.

Especially me, so I decided to challenge myself for the next 30 days. I will preparing myself breakfast, lunch, and dinner for the next month.

With this challenge I plan to..

Save Money – due to me not eating take-out or quick snacks

Boost My Metabolism – by eating more frequently

Lose Weight/Tone – by eating proper portions of protein shake and healthy carbs

Be Fine AF!

Yes honey! Issa goal!

Therefore, here is the recipe for days 1 & 2. (Another thing, I cant meal prep for myself once a week because I’m really weird about food touching each in the fridge for longer than 2 days – it has to all be seperate. Don’t ask me why. It’s a mind thing)

Creamy Lemon Dill Salmon

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients:

– 2 – 7oz Salmon Fillets

– 1 Tbsp Olive Oil

– 1 Tbsp Garlic, minced

– 1/2 C Coconut Milk

– 1/4 C Seafood Stock

– 1/2 Lemon, juiced

– 1 Tbsp Dill, chopped

– 1/2 tsp Paprika

– Salt & Pepper, to taste

Directions:

Season Salmon with salt and pepper. Set aside.

Heat Olive oil in a skillet, then sear Salmon skin side down for about 2-3 mins then flip over and sear for another 2-3 mins. (Or until you see a thing line of pink in the center)

Remove Salmon from pan and set aside.

Next saute the garlic until fragrant, then add milk, stock, and lemon juice.

Let heat for 1 minute, stir in full and paprika, then return Salmon to the pan. Let simmer for an additional 2 mins.

Serve hot with desired accompaniments.

Leave a Reply