Herb-Crusted Salmon:

6 ounces Wild Alaskan Salmon (I find 4 ounce portions at Honest Weight in the Frozen Food Section when It is too expensive to buy fresh)  **Make an extra portion for a sweet potato salmon cake tomorrow night.

1 tsp. olive oil

lemon pepper

1 TBSP each of basil, dill, and parsley

Lemon Wedge


Season salmon with olive oil and all herbs and lemon pepper.  Broil or bake in oven on foil lined cookie sheet until firm,  Squeeze fresh lemon on top once plated.


Serve with: 2 Cups Sautéed Kale and ½ cup Brown Rice or Quinoa