This turned out really nice! Next time though I will not garnish with rosemary. It seemed really strong compared to the other flavors.
I hate measuring when I cook and take a Racheal Ray approach by just eyeballing it based on what I like and how much I am making.
I had a few asparagus spears hanging around so I tossed them in. I served rice and boiled green beans on the side.
-1.5lbs mild fish
-Onion and Garlic
Sauté the onion, garlic, and olive oil.
Preheat oven to 425. Layer pan with basil leaves on the bottom, add fish, top with onion and garlic mixture.
Add the olives and tomatoes. Top with lemon slices and bake for 20 minutes.
Garnish with rosemary. Salt and pepper to taste.
Dinner last night was so yummy and fairly simple. We grilled salmon on our George Foreman grill and it literally took about 4 minutes. The fillets were 6 oz each before cooking. We sprayed them with a little olive oil, added salt and dill seasoning.
I broiled the asparagus in the oven for about 10 minutes with olive oil, garlic, and salt.
We had the roasted butternut squash left over from the other night and I added a little salt and Thyme. I have been making these really amazing salads lately and this one was no exception! I did a lettuce combo of arugula and spinach. A few cherry tomatoes, sliced. Tossed in some goat cheese, roasted pumpkin seeds, raisins, garlic powder, onion powder, 1/2 lemon, 1 tbsp of avocado oil, and 1/2 tbsp of flavored vinegar.
I didn’t finish my salmon and the total calories estimated by My Fitness Pal without the wine was 305! I love fish night and especially the low calories!