It’s no secret that we’re living super, busy lives over at Juniper Wood Co. Between juggling full time jobs, running a small business, training for half marathons, and chasing the energy out of a Golden Doodle pup, life is super busy over here.
Can’t seem to catch your breath throughout the work week? Yeah—neither can we. ;) We believe in making food fuel for our bodies, but making it as simple as possible to enjoy healthy meals throughout the week to keep us going through the chaos.
Today we’re sharing a weekly staple on our menu‑Grilled Salmon + Vegetables.
Let’s be honest—sometimes salmon is just too, well—fishy. We love prepping our on our medium-sized cutting board before throwing it on a nice, hot charcoal grill outdoors. A nice coating of olive oil, squirt of lemon juice, and a variety of spices helps get all of that ‘salmon taste’ out, and deliciousness in. Did we mention salmon fillets have ZERO carbs and over 20 grams of protein per serving? Don’t mind if we do.
We’ve definitely hopped on the cauliflower bandwagon over at Juniper Wood Co. and we’re loving this healthy potato alternative. Cauliflower mash makes a perfect pairing with the robust flavor of salmon, and it’s probably the easiest side dish known to man. With just 110 calories per serving, and 8 grams of carbs, we’ll take it over traditional mashed potatoes any day.
Honestly, fitting in greens can be like pulling teeth over here. We’ve found finding the perfect green for your family is a good place to start—it turns out spinach is ours. We’ll be serving up our salmon with nice sautéed spinach, and it is also, admittedly, one of the easiest side dishes to prepare in the whole world.
What are your staple weekly menu items? We’d love to hear what fuels you!
Drizzle extra virgin olive oil over each fillet- just enough to coat. Squeeze the juice out of a lemon over each fillet to add some zest, and season with sea salt, freshly ground pepper, and whatever herbs you have on hand. Grill the fillets on a charcoal grill (we love our Weber) for 5 minutes. Flip over, and grill the opposite side of the fillet for 4 minutes. You’ll know your salmon is done when it flakes.
Bring a large pot of salted water to a boil. Add the florets of 1 medium-sized cauliflower head to the boiling water, and cook until tender (this takes about 10-12 minutes). Let ¼ of the reserve water remain in the pot, while transferring the drained cauliflower into a food processor. Add 1 tablespoon of olive oil in a puree until smooth. We season ours with a touch of salt and pepper before serving.
Heat fresh spinach leaves in a skillet on medium heat with a tablespoon of coconut oil until the leaves are wilted. There are obviously many ways to dress this up (i.e. pine nuts, shaved parmesan cheese, etc.) but we’re keeping it simple tonight.