Mediterranean Baked Fish

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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.

Ingredients:

-1.5lbs mild fish

-Basil

-Lemon

-Onion and Garlic

-Black olives

-Lemon slices

-Grape tomatoes

-Rosemary Garnish

-Olive Oil

Directions:

Sauté the onion, garlic,  and olive oil.

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Preheat oven to 425. Layer pan with basil leaves on the bottom, add fish, top with onion and garlic mixture.

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Add the olives and tomatoes. Top with lemon slices and bake for 20 minutes.

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Garnish with rosemary. Salt and pepper to taste.

 

 

 

 

 

 

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Salmon, Asparagus, Butternut Squash, and Salad

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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!