Salmon with Lemon and Dill and Other Sunday Adventures

I love Sundays. We are all together as a family, we usually cook a fun dinner and I ignore the typical daily housework until Monday. I usually make a dinner that requires my Sous Chef (aka Husband) to help in the kitchen, as weekends are the one time I do not prep meals in the middle of the day. Tonight’s dinner was inspired by some amazing Coho Salmon we received from friends. By amazing, I mean wild caught in Alaska, then cleaned and immediately put into dry ice to travel back here for our enjoyment. I am not particularly good at cooking fish, although I absolutely love eating it! So, I believe the most important rule with good and fresh fish is keep it simple, and that is exactly what we did. My husband loves dill, so let’s say he inspired this tasty dish. For those of you following the meal plan that I am now posting weekly, the ingredients will not be on my grocery list. We had broccoli in the freezer, some red potatoes leftover from another meal and the fish was given to us. I love a free meal 🙂  The picture doesn’t do this meal justice, but we baked an entire half of the salmon, so they are not in perfect pieces.


Salmon with Lemon and Dill (4 Servings)


1 pound salmon fillets
1/4 cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
1/4 teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Place salmon in the baking dish. Mix the butter, lemon juice, garlic powder and dill in a small bowl, and drizzle over the salmon. Season with sea salt, and pepper.
Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.


Whole Foods Slow Cooker Split Pea Soup and Little Man E’s “finger-friendly” meal

It is that wonderful time of the year where the nights are cooler and I always crave soup.  I’m not too picky on what kind of soup, but these days my time is very limited and usually I prep dinner during nap-time.  Tonight’s dinner is a fantastic recipe I found on  Now, I personally am not a fan of ham hocks since they tend to be fatty, so I opted for the diced ham.  I have used this recipe many times and I love how easy it is to put together and by 6pm, our house smells fantastic and this delicious soup is ready.  I hope your family enjoys this recipe as much as we do!


Whole Foods Slow Cooker Split Pea Soup
(Makes 8 Servings)
  • 1 (16 ounce) package dried green split peas, rinsed
  • 1 meaty ham bone, 2 ham hocks or 2 cups diced ham
  • 1 cup sliced baby carrots
  • 1 cup chopped yellow onion
  • 2 ribs celery plus leaves, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • 6 cups chicken broth

Layer ingredients in slow cooker in the order given, adding the broth last. Do not stir ingredients. Cover and cook on high 4—5 hours or on low 8—10 hours until peas are very soft and ham falls off the bone.

Now when it is soup night in our household, my son (16mos) is enjoying other foods.  I cannot wait until this little guy masters the spoon, but if I tried this now, there would be more green decorating our walls than I’d care to think about.  So tonight, little man E gets a homemade quesadilla with ground turkey and cheese (topped with plain greek yogurt), with some cilantro brown rice, corn and black beans on the side.