Meal preparation in the Peiffer household usually looks something like this:
- Cook a large (sometimes complicated) meal on Sunday evening.
- Eat leftovers for at least 3 nights.
- Try to make it through the rest of the week with quick and easy meals that can be thrown together after work without too much hassle.
Obviously, we try to incorporate variety where we can, but after a long day at work I know I don’t always feel like prepping ingredients and cooking a masterpiece. This recipe is the perfect weeknight dinner for busy (or tired, or unmotivated) people!
My mother-in-law introduced us to Louisiana Cajun Seasoning, and I was immediately sold. She loves it so much that she always keeps backups on hand! I love using it to season french fries, egg scrambles, and butternut squash zig-zags (if you haven’t gotten those from Trader Joe’s you should)! A little bit of it goes a long way, and brings the perfect amount of salt and heat. In this recipe, I only used 2 teaspoons, and the brown sugar cuts down on the heat significantly. If you love spice, feel free to add more!
From our kitchen to yours, I hope this recipe shows you that you can eat tasty and healthy food with minimal ingredients and preparation!
xoxo
Jennifer
Sweet & Savory Salmon
Course: DinnerDifficulty: Easy5
minutes15
minutes20
minutesThis sweet and savory salmon is packed with flavor, but only has three ingredients. Pair it with a starch and a veggie, and a healthy dinner will be on the table in no time at all!
Ingredients
1.5 pounds Atlantic salmon (cut into individual portions if desired)
4 TBSP dark brown sugar
2 TSP Louisiana Cajun seasoning
Directions
- Preheat oven to 400°
- In a small bowl combine brown sugar and Cajun seasoning
- Place salmon on baking sheet lined with parchment paper
- Rub seasoning mixture evenly over top of salmon filet(s)
- Bake for 15 minutes
Notes
- If you decide to leave your 1.5 pound salmon filet whole, you will likely need to add ~3-5 minutes to your cook time, depending on the thickness of the filet.
- I highly recommend having the grocery store fish counter cut your salmon filet into individual portions for you if you don’t want to leave it whole — most kitchen knives are not sharp enough and fish scales come off on your cutting board if you attempt it on your own. Having been there myself, trust me when I say bleh!
- Louisiana Cajun seasoning has a fair amount of sodium in it already, but if your preferred cajun seasoning is sodium-free, sprinkle your salmon with salt before adding the seasoning rub.