So Much Salmon

Sometimes I think I have really great ideas in the morning.

I like to consider myself a morning person. I’m more productive during the morning. I get my best workouts in during the morning.

But creative thinking?  Maybe not so much.

Because this morning, in my sleep-fog addled mind, I decided that it would be a good idea to defrost some salmon for dinner.

Salmon which I had purchased from Trader Joe’s in a pack totaling over a full pound.

I had no dinner plans tonight. No one was coming over. It would be just me and my 16 ounces of salmon.

That’s a lot. of. salmon.

Mustard Coconut Baked Salmon
serves 4

16 oz wild salmon filets
2 T coconut oil, measured solid
salt, to taste
1/2 t garlic powder
1/2 t chili powder
2-3 T mustard of choice (I used a spicy brown mustard)

1. Preheat oven to 400°.
2. Place salmon filets on a rimmed baking sheet and gently slather coconut oil on top.
3. Sprinkle with spices and place in oven, baking for 5-7 minutes.
4. Remove from oven and slather mustard evenly over salmon.
5. Place back in oven and bake an additional 3-4 minutes, until fish flakes easily with a fork.

Wish me luck. I have a lot of salmon to eat.

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11 thoughts on “So Much Salmon

  1. I’ve had each of them with fish/salmon before, but I’ve never thought of coconut oil & mustard together! Totally intrigued.

    Good luck with all that salmon!! Oh, the woes of cooking for one…

  2. I’d like to say I’m surprised to see coconut oil in this recipe…but I’d be lying. 😉 I love salmon. And mustard. You could have invited me over. 😉 (Yes, that’s two winkies in one comment. Judge me.)

  3. Well, I’d like to say I’m surprised to see coconut oil in this recipe…but I’d be lying. 😉 I love salmon. And mustard. You could have invited me over. 😉 (Yes, that’s two winkies in one comment. Judge me.)

  4. Can one really ever have too much salmon? I think not. It keeps for a while which means no cooking is necessary! It looks delicious my friend…love mustard on anything.

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