Today was one of those days that allll the coffee in the world couldn’t fix. I suppose I could have walked around the corner and gotten coffee with a shot of espresso, but even that was too ambitious. Eek!
Quick overview of positives so I don’t go off the deep end: I have so much happening on the blog that I am beyond excited to share with you, I am back on track with my workouts and meals, the humidity has broken and we’re in the windows open but sleep under an extra blanket phase…
But for the sake of balancing my libra heart, the negative: I am freaking tired. I’m tired. I’m really really tired.
You know that moment where it’s 30 minutes before dinnertime and you are on the brink of just not making dinner at all? Yes, of course. That was me two hours ago. I feel like I’ve seen these “30 minutes meals” that sound so easy but in reality they require a heck of a lot of energy, foresight, ingredients, cheese, carbs, and maybe a crockpot.
At some point I remembered we had salmon in the fridge and so I decided to work with what we had. This is quite possibly one of the easiest meals to make. GUYS, it’s four ingredients, 25 minutes (tops and that including cook time) and it is so tasty.
I wish I had more to say, but read above. Energy. Tired. Brain no form sentences.
So without further adieu, let’s make some Horseradish Soy Salmon!!
Step 1: Be awesome. Ok, done. Then…
Place salmon on a lined baking sheet, preferably one with edges for anticipated soy sauce spillage. In a jar with a lid, combine the soy, horseradish, and agave nectar. Pop the lid on and shake it up. Pour about on half of the sauce on the salmon and brush it thoroughly on the fish.
Bake it in the oven at 400F for 15-20 minutes. Mine takes exactly 17 minutes for that moist, yet cooked through yumminess. I highly recommend getting to know your oven’s sweet spot so you don’t over-cook your salmon. I think it’s a lot of trial and error and the idea of moving and/or getting a new oven gives me waves of terror because I will have to start over.
Drizzle remaining sauce on the fish before serving.
- 1 lb. salmon
- 1 tablespoon soy sauce
- 1 tablespoon horseradish
- 1 tablespoon agave nectar
- Preheat oven to 400F.
- Place salmon on a lined rimmed baking pan.
- In a jar with a lid, combine the soy, horseradish, and agave nectar. Place the lid on and shake it up.
- Pour about half of the sauce on the salmon and brush it thoroughly on the fish.
- Bake it in the oven for 15 minutes, or until no longer translucent. Mine takes exactly 17 minutes.
- Drizzle remaining sauce on the fish before serving.
- Serves 2 – 4.
- serve with roasted brussels sprouts, green beans, cauli rice, or your favorite veggie side!
- Serving Size: 2
This salmon would also be amazing with this cauli rice!! Let me know how you like it! Enjoy!! xo