This week. It’s one of those weeks. Yaknowwhatimean? Working for a living is just killer. And, last week I sucked it up and joined a gym. My real motivation is that I’m doing a sprint triathlon in March! Yay! I have a long commute, and those long summer days are gone, so it’s too cold and dark to work out outside (or in the pool) when I get home.
While my real motivation is the triathlon, it was also way past due for me to just get myself back in the gym and work on my fitness! Exercising consistently has always been a struggle for me. My plan this time is to train Mon-Thurs in the gym. I’ll be lifting weights, biking, and swimming. Then Friday is my off night! On the weekends I’m going to focus more on just being active, hiking, going biking, golf, archery, walking around festivals, you name it! Just focusing on having fun and staying active. Hopefully mixing it up will help keep me motivated and consistent. If you have tips for this, PLEASE let me know in the comments!
I don’t know about you, but when I’m having one of those weeks, and I’m working on my fitness, what I really need is a simple, easy, healthy dinners that are super quick to prep. This salmon? Couldn’t be easier, really. This sort of happened accidentally when we had salmon the other night and my mom and I both said “you know what’d be really good on this? Some of that maple mustard glaze.” We were right! I threw some finely chopped pecans on top for more texture and flavor.
When I asked my husband what I should call this recipe, I thought he said “Naughty salmon.” He didn’t understand why I thought it was so funny, because he actually said “nutty salmon.” Obviously I thought naughty was more fun, so here we are! Throw this simple dish together to help you keep your fitness and your schedule on track.
1.5 lb wild-caught salmon filet
salt and pepper
1/4c 5 Minute Maple Mustard Glaze
3/4c pecans, chopped fine
If you don’t have the glaze made in advance, take 5 minutes to make the Maple Mustard Glaze first.
Preheat the oven to 375 and line a rimmed baking sheet with parchment paper.
Lay out the filet on the parchment paper and sprinkle with a pinch of salt and pepper.
Brush the glaze onto the filet, then carefully cover the entire thing with pecans. Push the pecans down slightly so they stick to the glaze.
Bake for 15-18 minutes. I like my salmon at about 130 degrees, be sure not to overcook it.
Are you making salmon this week? Give this version a try! Take a picture and tag me on Instagram with #ideatthatfoodtoo! Or, you can save this recipe for later by clicking the upper left corner of this image and Pinning it.