Easy & Healthy – Lemon Paprika Salmon Dinner

“What can I make for dinner, more importantly, when am I going to have time to make it?!”

Sound familiar?

Having easy ‘go-to’ recipes that are healthy and satiating is one of the best things you can do for yourself.  It’s time to establish a base of easy, healthy meals that can be made without feeling overwhelmed or suck up your precious time.

This week’s challenge is to make this Lemon Paprika Salmon & Green Bean recipe once this week! Each week you will get a new meal challenge and by the end of the month there will be 4 new, go-to recipes in your recipe box! This is how simple, realistic changes can be made to your busy lifestyle. Follow these easy steps and let me know how it goes!

Lemon Paprika Roasted Salmon

Servings: 4 mains, plus leftovers       Prep Time: 7 minutes          Start to finish: 30 minutes

INGREDIENTS

1. For the salmon:
   • 1 teaspoon smoked paprika
   • 1 teaspoon garlic powder
   • 1 teaspoon kosher salt
   • 1/2 teaspoon ground black pepper
   • Zest and juice of 1 lemon
   • 2 tablespoons olive oil, divided
   • 2 1/2-pound salmon fillet (wild caught salmon) (4 – 6 ounce pieces work well!)
2. For the green beans:
   • 1 pound green beans, trimmed
   • 3 cloves garlic, minced
   • 1 teaspoon kosher salt
   • 1/4 cup chopped Marcona almonds (optional)y all at

PREPARATION

1. Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper, then coat it lightly with coconut oil.
2. In a small bowl, mix together the paprika, garlic powder, salt, pepper, and lemon zest. Add 1 tablespoon of the olive oil, then mix well.
3. Set the salmon on the prepared pan. Gently rub the oil-seasoning mixture over the salmon. Set aside.
4. In a medium bowl, toss the green beans with the remaining 1 tablespoon of olive oil, the garlic, and salt. Arrange the green beans around the salmon.
5. Roast for 25 minutes or until the fish flakes easily when tested with a fork. Sprinkle the green beans with the almonds. Drizzle the lemon juice over the salmon.
6. Enjoy!

Tip: Use leftover salmon for lunch! Build your power salad with spinach or lettuce of your choice, avocado, capers, 1 hard-boiled egg, almonds and rice vinegar & olive oil dressing!