Making a healthy weeknight dinner for your family can be dreadful right? We’re busy and tired when we get home from work, and sometimes frozen pizza is on the menu. I get it. Many weeknights at our house, we have tacos, BLT’s, grilled cheese sandwiches, and eggs with toast. But I try to plan an easy and quick fish dish each week. For one thing, I love fish. And it’s healthy. Jack loves it too, so that’s an extra bonus. He especially likes salmon, so there’s a guarantee that his plate will be cleaned (minus a few lone vegetables).
This recipe has been on a weekly rotation lately at our house. Add some seasonings to the salmon, a few vegetables as a side dish, and dinner is done. If you aren’t lucky enough to live close to Penzey’s Spices, you can order Southwest Spice online or substitute a similar seasoning of your choice.
Southwest Salmon with Roasted Asparagus and Peppers
1-1 1/2 lb. fresh salmon fillet
2 Tbsp. Penzey’s Southwest Seasoning
1 bunch asparagus, ends trimmed
1 red, green, or yellow pepper, diced
2-3 Tbsp. olive oil
2-3 Tbsp. coconut oil
Freshly ground pepper
Preheat oven to 425 degrees.
Place 2 Tbsp. or more of coconut oil (or olive oil if you prefer) on a roasting sheet. Top with asparagus spears and pepper slices. Toss with the coconut oil and season with salt and pepper. Add more coconut oil if needed. Set aside.
In a separate roasting pan, spray with cooking spray. Season the salmon with olive oil, southwest seasoning, and a pinch of salt and pepper. Place salmon in roasting pan.
Cook the salmon for approximately 20-25 minutes (or more) until fish is cooked through. Roast the asparagus and pepper slices at the same time on a separate oven rack, stirring occasionally (for approximately 15 minutes).
When ready to serve, place vegetables on the bottom of a dinner plate. Top with salmon fillet. Season again with salt and pepper if desired.
A healthy weeknight dinner!