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Active: 25 min Total: 30 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Pear Salad:
  • Balsamic vinegar - 1 1/2 Tbsp
  • Dijon mustard - 1 tsp
  • Olive oil - 3 Tbsp
  • Pears - 1 , sliced
  • Mixed greens - 1/4 lb
  • Blue cheese or gorgonzola (optional) - 2 oz
  • Nuts of choice for salad - 1/4 cup
Maple-Dijon Almond Crusted Salmon:
  • Salmon - 1 1/4 lbs
  • Parsley - 3 sprigs , chopped
  • Butter - 3 Tbsp
  • Mustard, Dijon - 2 1/2 Tbsp
  • Maple syrup - 1 1/2 Tbsp
  • Tamari - 1 tsp
  • Almond meal - 1/2 cup
  • Oil, cooking - 1 Tbsp
Orzo (for 2+ meals):
  • Quinoa - 1 1/2 cups , uncooked

Prep

  1. Quinoa - {Makes enough for two meals} Combine quinoa with 2x the amount of water in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Salmon - Divide fish up into 4 servings. Rinse and dry fish. Lightly salt and pepper.
  3. Crust - Chop parsley. Melt butter in the microwave (~1 minute should do). Mix butter with Dijon, maple syrup, Tamari, almond meal, and parsley.

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Make

  1. Preheat oven to 425F (218C) degrees.
  2. Line sheet pan with foil and brush with some cooking oil. Add salmon and then divide and spoon crust onto fish. Bake for 12 to 16 minutes.
  3. While fish is cooking, whisk together balsamic, mustard, and oil. Season to taste with salt & pepper. For more vinaigrette ideas, check out this video. Toss vinaigrette with greens, pears, blue cheese, and nuts whenever fish is ready. Enjoy with a scoop of quinoa on the side (but remember to save some for tomorrow night's dinner).

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