OHH Man. After a workout, the last thing you want to do is ruin all of your hard work with some pre-made, dull meal. Sure, your Power bar is sustaining you for the moment, but in an hour your stomach will start grumbling for some grub.

 

Whole foods are definitely the way to go, with veggies and salmon being a great option for evenly distibuted protein/fiber/healthy-fat mix. We'll be posting soon about the importance of this mix in a few weeks to come. 

 

This recipe is super easy to set up. Preheat the oven to 425 degrees F. The best tip is to wash but not peel your potatoes. After drying them with a paper towel, cut in half, slice and place in a sheet pan. Then rub. Rub with a tablespoon of EVOO, some salt and pepper to taste and a 1 1/2 teaspoons garlic powder. Put them in the oven for 45 min

 

 

 

 

The asparagus is probably the hardest part *sarcasm*. Trim the bottoms and rub with the same concoction as with the potatoes. When the potatoes have 15 min left, put the asparagus in the oven on the top rack.

 

DONE

 

 

 

 The salmon can be set out the night before to thaw. Remember to cover. While prepping and cooking the veggies, rub with the marinade and set back in the fridge. Once the veggies are done, bring the heat up to broil with an oiled, nonstick grill sheet over a pan inside. Once it is pre-heated, place the salmon filets (carefully!) on the grill sheet. Cook on broil for 4-7 minutes, just until the outside has a slight browning and the fish flakes apart with a fork. and finish out the salmon on a pre-

 

 

 

 

 

 

Voila! 

 

Here's the recipe:

 

Ingredients:

 

5 Russet Potatoes

1 Bunch Asparagus

4 Salmon Filets- defrosted 

3 tablespoons olive oil, seperated

salt and pepper to taste

2 tsps garlic powder (or more if you're adventurous)

1 tbsp honey

Lemon Slices (optional)

 

Directions:

Preheat the oven to 425 degrees F. Halve and slice potatoes, place in one layer on baking sheet. Trim asparagus and place on another baking sheet. Pour 1 tbsp EVOO, salt, pepper, and 1 tsp garlic powder in the palm of one hand, and rub onto the potatoes. Repeat on asparagus. Place potatoes in the oven for 40 minutes or until golden and crispy. Prepare salmon by rubbing a mixture of 1 tbsp EVOO, 1 Tbsp honey, 1 tsp garlic powder, salt and pepper and placing filets in a covered plate in the fridge.

 

When the potato timer gets to the 12 minute mark, place the prepared asparagus on top rack in oven as well. Once both vegetabls are done, remove from oven and place an oiled grill rack on top. Raise heat to broil (550 degrees F). After about 3 minutes, or until the grill rack is hot, carefully set the filets on the grill rack and replace in oven. Broil for about 4-6 minutes, or until the filets are just flaky to the fork. Prepare plates, squeeze on a bit of lemon and enjoy!

 

Serves 4

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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