Arielle Forbes | Dr. Foodie
It’s bikini season so my snap chat is filled with salads and people working out. I, too, have been eating a variety of salads with different grilled meats. For those of you looking for something light that will still make you look good in a swimsuit this may be for you…..or not. While I cannot promise this is will fit into your personal diet regimen, I can promise that it is light and refreshing.
INGREDIENTS
2 6oz salmon filets
6 stalks of broccolini or rabe
8 bite-sized multicolor potatoes, cubed
2 tbls brown sugar
¼ cup maple syrup
2 ½ tbls olive oil
2 tbls sriracha
¾ tsp garlic powder
½ tsp onion powder
1 tsp Italian seasoning
½ tsp salt
½ tsp white pepper
fresh cracked black pepper and salt
COOKING INSTRUCTIONS
Preheat oven to 400 degrees
In a medium bowl combine, 1.5 tbls olive oil, ¼ tsp garlic powder, ¼ tsp onion powder, 1 tsp Italian seasoning and toss with the potatoes. Layer the potatoes in a single layer on a baking sheet and roast for 35 minutes, turning about halfway through cooking.
In a small bowl combine the brown sugar, maple syrup, 1 tbls olive oil and sriracha. Lightly season the fish with fresh cracked salt and pepper and coat the salmon with the maple sauce. Bake for 15-20 minutes to achieve your desired doneness
While the salmon is cooking, in a skillet place the broccolini in a shallow layer of water. Season with ¼ tsp salt, ¼ tsp white pepper, ½ tsp garlic powder, cover and allow the water to evaporate. Add more water if the broccolini is not cooked after 5 minutes.
Enjoy!
