Lemon pepper salmon

I’ve been challenging myself to 1. Eat all the vegetables from our CSA without ANY waste each week and 2. Get rid of extra fat and over sized portions.

Sounds easy enough, right?

Guh! When the new peanut butter Oreo’s are staring you in the face, the okra (that I’m not going to deep fry) isn’t all that convincing.

So I went for 2 classic recipes in my arsenal: Lemon Pepper Salmon and Roasted Veggies.

Check out all those colors! Carrots, eggplant, onions, okra, sweet peppers, fresh corn….

I know I’ve said this before, but it bears repeating:

Roasted veggies will never fail me.

You can take any vegetable, toss it in olive oil/salt/pepper and roast it at 400 for 30 minutes or so, and it WILL taste amazing. Even okra. And eggplant. Trust me on this one.

The other part is the Lemon Pepper Salmon.

Begin by heating up a cast iron skillet on medium-high heat. Melt 1-2 T. butter in the pan. Next generously coat the salmon fillets with lemon pepper seasoning (and salt if your lemon pepper seasoning doesn’t already have salt in it). Place seasoning side down into the melted butter.

The trick: Don’t touch it for a while. Don’t even peek until the sides are beginning to cook and its golden brown on the bottom. Season the top side and flip. Let this side get nice and golden too. Then remove from the heat and keep ‘em covered in foil until the veggies are ready.

The Judemister ate an entire adult portion of this salmon. And Joslyn ate her required 3 bites in order to earn dessert (You guessed it, peanut butter Oreo’s!).

Here’s a couple bonus pics of Jude and his buddy Tom at the park yesterday. The girls were there too, but neither of them would sit still or look at the camera. So here’s some sweet boys who don’t know any better yet

I guess it goes without saying, they loved the nature walk. Love those boots, Tom!

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