As the owner of Be Preggo, Be Fit, my longtime friend Natalie Glusman inspires moms to stay in shape during and after pregnancy! Her workouts are customized to your needs and she understands the importance of having delicious and healthy meals that compliment her program, your growing baby (and appetite) or your desire to get back to your pre-baby weight. That being said, I was totally blown away by her Spicy Salmon recipe. The marinade is out of this world and I actual felt full after I finished eating, which doesn’t always happen with fish and veggies. The spice is pretty mild, so if you have a little that loves fish I give it a green light!
The salmon marinates for 4-24 hours, which means I can prep it the night before and then pop it in the oven when I get home from work. As someone who wants to eat healthy but doesn’t always feel like cooking after work, this recipe is exactly what I’ve been looking for! What’s your go-to after work recipe?
Photo Credit & Food Styling: Leah Nolan
- 2-4 Salmon Filets
- 1/2 Cup Honey
- 1/2 Cup Soy
- 1 Tablespoon Dried Rosemary
- 1 Teaspoon Red Pepper Flakes
- 1 Cup Frozen Green Beans
- 1 Cup Frozen Corn
- 1 Red Bell Pepper, Sliced
- In a medium bowl, mix together the honey, soy, dried rosemary and red pepper flakes.
- Place the salmon filets into a large Ziploc bag and top with the marinade. Seal the bag and place it in the fridge; allow it to marinate for 4 to 24 hours.
- Preheat the oven to 425 degrees. Place a piece of foil into a baking dish and brush with olive oil. Place the salmon skin side down in the dish.
- Pour the marinade on top and bake for 15-20 minutes.
- While the salmon is baking, brush a skillet with olive oil and add the green beans, corn and red pepper slices. Sprinkle with salt and pepper and cook over medium heat.
- Serve the salmon and veggies to your family!