I’m thinking of high-protein/low-carb dinners that my husband will love after he gets home from work.
This night I decided on a walnut crusted salmon with roasted fennel and broccoli.
I used my Vitamix to crush the handful of walnuts and cayenne that I had with a cup of olive olive oil. I whisked two eggs together in another small dish and dipped the salmon in the “egg bath” before I covered them in the pan with all of the copped walnuts.
After your salmon is coated you’ll transfer it to a skillet and cook it for about 4 minutes on one side and 3 minutes on the other side.
While the salmon is cooking you’ll get your veggies ready: Fire up your oven to 450. Chop your fennel and broccoli into bite-sized pieces.
While the oven is heating you’ll toss your vegetables in a big bowl with olive oil, salt and your favorite seasonings.
I used thyme, lemon juice, salt and pepper.
Most likely your salmon will finish cooking before your roasted vegetables. While you’re waiting you’ll spoon fat-free cottage cheese onto a plate and top it with fresh berries. The sweetness of the berries will perfectly compliment the citrus notes of the salmon and the sweetness of the roasted vegetables.