I mentioned earlier today that I am (almost) going back to where I started three months ago as I have had some very delicious weekends back in March. When I say almost I don’t think I will eat as much protein as I did the fist few weeks but I will sure focus on having a lot of protein on my plate. So this evening I decided to cook a two pound piece of salmon!

Oven baked Salmon

2 lbs./1kg Salmon

Lemon Pepper

Salt

White Wine Vinegar

Water

Vinaigrette  

The zest from 1 Lemon

Lemon Juice (from the lemon)

1 Tablespoon Mayonnaise

1 Teaspoon Dijon Mustard

4 Tablespoons Olive Oil

Sprinkle of Garlic Powder

Salt and Pepper

Spinach Salad

Broccoli

Yellow Squash

Brussel Sprouts

Red Bell Pepper

Spinach

Pine nuts

Olive Oil

How to: Rinse the salmon in cold water and place it in an oven proof dish. Sprinkle white wine vinegar and add some water, I do this so the dish wont go dry. Sprinkle salt and pepper and place it in the oven for 20 minutes 400F/200C.

Chop the vegetables and place them on another oven proof dish and roast the together with the salmon till they have a nice browning to them.

Zest the lemon and squeeze out the lemon juice, mix the rest of the ingredients and sprinkle the vinaigrette over the salad as well as over the salmon because it is truly delicious!