Happy Halloweenie, friends! Hopefully you have some fun in store for your day. I think everyone should be able to go to work in their costumes. It would help the day go by faster.
This was me as a southern belle a few years ago. It was literally the night before I ran my first half marathon, the DRC half in 2009. I stayed out til 2 am and got up and ran 13.1 miles. Like a boss.
My flapper costume is at home ready for a fun Halloween style run tonight with the crew! I just need to go get a new boa because I pulled my this old pink one out of storage and it fell apart then feathers flew everywhere. I MEAN EVERYWHERE. I didn’t know boas had an expiration date but I guess they do.
Last night I made lemon dill salmon for dinner so I figured I’d share the recipe with you. Right now I’m still doing the whole veggie/pescetarian thing and I’m loving it. This dish is equal parts easy and delicious! I loved using fresh herbs. Makes me want to start an herb garden on my patio!
What you’ll need:
Salmon, preferably wild caught
1 tsp extra virgin olive oil
1 handful fresh organic dill
1 fresh lemon
Few dashes of garlic salt
Dash of steak seasoning, to taste (I know that sounds CRAY CRAY but bear with me! I used this low sodium one.)
Place salmon in some foil. Drizzle olive oil and sprinkle with garlic salt and Montreal steak seasoning. Squeeze fresh lemon on top (use as MUCH lemon as you want here. Seriously the more, the better!) Top with fresh dill and a some slices of the fresh lemon. Bake salmon at 400 degrees in the oven for 20 minutes.
Serve with something absolutely savory and yummy on the side. I chose sauteed spinach and buttercup squash. Goodness, I love me some buttercup squash. Not to be confused with butterNUT. It’s so good…reminds me of the sweet potatoes you eat at thanksgiving. All it needs is a little bit of agave in the mix and you’re good to go.
What are you cooking up in the kitchen this week?