Somehow, it’s fall. With the changing of the seasons comes cooler weather (finally!), soup (without sweating), and usually a pretty packed social calendar. Each month til the New Year’s ball drops has parties, celebrations, and just. so. much. going. on.
It can be so easy to just say “Fuck it!” and throw any semblance of healthy eating, cooking, or meal prepping out the window with all of the social obligations you could have going on. Maybe that’s what you’ve done in the past, we’ve all been there.
And you don’t have to do that for the rest of this year. Especially if that didn’t make you feel good, physically, mentally, or emotionally.
You can to prioritize your health and enjoy the seasons, to celebrate with the ones you love, and not feel like trash when the parties die down. For the rest of the year, I’ll be focusing blog posts (and some podcast episodes) around how you can make this possible, this Season of Self Care.
It will take some awareness, some thinking, and acting in maybe newer ways than you have before. Change doesn’t come by just doing the same thing and it’s not always easy (and it’s also not always hard). The effort you put into taking care of yourself and approaching this season differently will pay off.
Also, some of that effort will be different from the effort you usually put in at other times of the year. Being flexible and realistic are both two important keys to any situation, especially when things are bit more on the crazy side.
Recipes can be simpler, certain expectations can be lower, some “short cuts” can be utilized more often, and delegating can definitely go up.
This Salmon Sheet Pan Dinner is a perfect example of an easy, weeknight meal that you can quickly prep, bake and enjoy. After chopping, all you need to do is arrange, season, bake and you’re done.
I added flavor to the fish with some Primal Kitchen Salad Dressing, it’s a pretty versatile, junk-free dressing that you can dress up more than your salad with. This cuts down on any sauce making and you’ll be able to use it for other meals and not have to worry about anything going to waste.
If you want to add more/different spices, feel free. Got a pesto in the fridge and want to use that instead of a dressing? Or maybe a fun mustard? Go for it. You can still make it your own, no matter what time of year it is. Don’t have time to garnish with parsley? That’s fine. You can also have another tray of extra veggies, or you can double this recipe to last longer or feed more people.
If things aren’t as busy now, this would be a great time to start making simpler meals and thinking on how you could approach this holiday season differently. I’ll be talking more about this here, on the podcast, and on the newsletter and my private Facebook group. If you’re not signed up/subscribed/in the group already, head over and get in to have access to all of the goodness.
Ingredients
- 1lb salmon (preferably wild caught Sockeye or Coho), cut into four pieces
- 1/3 cup salad dressing (I used Primal Kitchen Foods)
- 2 medium to large zucchini, cut into logs
- 8 oz green beans, ends cut
- 2-4 tsp garlic powder
- 2-4 tsp salt
- 2-4 tsp pepper
- 1 handful of parsley, chopped, for garnish
Instructions
Preheat oven to 375.
Line a baking sheet with parchment paper and arrange salmon, cut zucchini and green beans on the sheet, so they aren't crowding.
Lightly sprinkle seasonings on the veggies and fish.
Bake salmon and veggies for 12-15 minutes, until salmon is cooked. Depending on the thickness of your salmon, you may have to add or subtract time.
Pour dressing over the fish and top with parsley, then serve.
