Pan-roasted salmon, broccoli, salad. 6/15/22

Pan-roasted salmon with mustard sauce, steamed broccoli, and tossed salad

My new lower carb way of eating is going quite successfully and I am not feeling deprived hardly at all. Being able to use olive oil more freely has made cooking easier and the results tastier.

John cooked the salmon after a 20 minute brine in a pan over very low heat. He cooked it for 20 minutes on one side and then flipped it over for an additional 2 minutes. The salmon came out perfectly.

I made a mustard sauce to go with the salmon. It consisted of a tablespoon each of Dijon mustard, whole grain mustard, mayonnaise and some water to thin it out to sauce consistency. I also put together a tossed salad dressed with olive oil and vinegar and steamed some broccoli.

Our tasty and satisfying dinner combined good-for-us vegetables, oil, and nutritious salmon. I will be featuring more meals like this in the weeks to come.

This entry was posted in American, Easy, Fish, Healthy tips, Low carb meals, Methods, pescatarian, Salad, Vegetables and tagged . Bookmark the permalink.

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