A couple months ago, my best friend got me a garlic press for Christmas, and it’s become one of my favorite, most-used cooking tools. I think I manage to use garlic in literally ALL of my meals, especially since I cook a lot of vegetables, so the fact that there is garlic rubbed all over this salmon, with extra bits of garlic to pair with the roasted broccoli should not be a surprise. I love that the garlic press also squeezes out the garlic juice, giving it the extra boost of flavor that you don’t really get otherwise.
You should probably be sure to brush your teeth or bring some mints with you if you decide to make this, because this meal will probably leave your breath smelling…well, you know how it goes. I’m starting to think that maybe this is the reason I’ve been single for so many years-because I just cannot give up garlic or onions and I have it in at least 1 of my meals every day. Oops.
But no regrets, because garlic is a staple in my food, and some things are just too good to give up. #worth
That does bring me to another note, however, because lately I’ve been noticing that I’ve been consuming waaaay too much sugar and carbs, which is almost too easy to do when you’re a college student. And yes, I love carbs and I definitely have a sweet tooth and as much as I want to say that these things belong in the “too good to give up” category, I think it’s important to have some type of restrictions as to not go overboard, and just simply for the benefit of my own health.
This recipe is the start of my Whole30 journey, which focuses on eliminating the foods that may negatively impact your health. For 30 days, the program says to cut out certain food groups in order to “recharge” your body. Foods to cut out? Dairy, sugar, alcohol, grains, legumes and no “healthy” version of recipes either like gluten-free cookies or vegan chocolate cake. It’s what Whole30 refers to as “Sex With Your Pants On”-not having the real thing but trying to is probably not going to do any good for you. No cheats, no slipping, and no exceptions. Whole30 has got this tough love thing down.
Let’s just get into the meal before I bore you all (hopefully you’ve made it through all that rambling). Like I said before, garlic-infused salmon is everything. The herbs give the salmon a nice touch to balance with the tanginess of the lemon.
Oh, and the lemons are fresh from my boss’s lemon tree. Since you’re only going be using the juice of 1/2 of the lemon, slice the remaining half of your lemon into circular slices, and place them on top of the salmon.
You’ll get your serving of protein (and salmon has so much good fats and omega!) and vegetables, AND it’s super delicious. I love my salmon a little crispier, so broiling the salmon for a couple of minutes at the end gives it the perfect light crunch.
Bon appétit! ♥
- 1 salmon fillet, 6 oz.
- 1 cup broccoli
- 2 cloves garlic, minced
- 1 lemon
- Garlic herb seasoning
- Dried oregano (or herbs of your choice: rosemary, parsley, etc.)
- Extra virgin olive oil
- Salt and pepper, to taste
- Preheat oven to 400 °F.
- Mix juice of 1/2 of lemon, EVOO, 1 clove of minced garlic, dried oregano, garlic-herb seasoning, salt and pepper in small bowl.
- Drizzle lemon garlic herb mixture over salmon, coating both sides evenly.
- Coat broccoli lightly with EVOO, salt and pepper.
- Bake for about 12-15 minutes, or until salmon is cooked all the way through.
- You can also broil salmon for the last 2-3 minutes for extra crispiness. Keep an eye out so that the broccoli doesn't burn.