Happy September!!! I hope you all had a great long weekend and had some time to relax before all the craziness that comes with fall.
As much as I love the summer, I really love the fall! There is something great about cosy sweaters, boots, and warm drinks - sadly, here in LA I don’t think that fall is in the cards for us. Along with the non-existant thundershowers, the lack of changing seasons means that there is not much of a need to be pulling out the fall coats.
It’s also crazy to think that with this new month brings the start of the best holidays!! I mean seriously, Christmas is less than 4 months away which means I can decorate in about 2 months - right?
But as much as I am already thinking about Christmas (and bought my first Christmas gift yesterday) I need to stick with reality and the hustle and bustle that is September. I don’t know about you guys but even though my “back to school days” are long behind me I still feel like this time of year is when I like to get organized and back into a routine. One of the things that I have done on and off for years has been meal planning, and when I do it I just feel so much better. We eat healthier, eat out less, and have way less grocery waste.
So if you’re like me and you want to do some meal planning this week be sure to add this salmon to your list. It’s so easy it can be on your plate in less than 30 minutes. Served with some rice and grilled veggies or a salad you have a balanced meal that is as good as you will get in any restaurant. Plus, if you have some leftover, this salmon is fantastic served cold over a salad for lunch the next day.
So do yourself a favour and get meal planning, your dinnertime self will thank you!
prep time 10 minutes
cook time 15 minutes
total time 25 minutes
4 - 6oz salmon fillets with the skin
1 tsp chili powder
1 tsp curry powder
1 tsp ground cumin
1 tsp mustard powder
1 tsp salt
1 tsp sugar
Preheat oven to 450 then on a baking sheet lay out each piece of salmon skin side down.
In a small bowl combine chili powder, curry powder, ground cumin, mustard powder, salt and sugar. Sprinkle liberally over each salon fillet then press gently so that the spices stick to the salmon.
Bake for 15 minutes or until salmon reaches an internal temperature of 145 or is flakey when a knife is inserted into the centre.