Salmon for Supper

This is a quick share based on the overwhelmingly positive feedback I received on Insta for this dish! Read on to learn how I pulled off a delish, healthy, no fuss meal in about 30 minutes!


I purchased a salmon filet weighing approximately 1 3/4 lbs and left the skin on.

I mixed 2 tbsp of prepared pesto with 1 tsp of harissa paste and spread it on top of the salmon and placed the fish in a lightly greased baking dish, skin side down.

I layered the salmon with thin slices of fresh Roma tomato and a sprinkle of seasoned whole wheat bread crumbs.

Bake for 25 minutes at 400 then broil for 3 minutes or until the breadcrumbs begin to toast.


I brought 3 cups of water and 1tsp of salt to a boil, then added 1 cup of polenta (yellow corn grits).

Stir frequently and reduce heat to very low. It takes approximately 20 minutes for the polenta to cook before you stir in 1/2 cup of Parmesan cheese and a pinch of black pepper right before serving.

Sautéed Spinach and Kale

This is the easiest side dish you’ll ever make!

Simply sauté a pound of mixed baby spinach and baby kale (I buy it prepackaged and washed) in 2 tbsp olive oil with some garlic (I use dried garlic flakes), salt and pepper.

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