HI EVERYONE!! Ms. Musical Mermaid here coming to you from land and sea with practical applications of nutrition and music that will keep your heart, body, and soul healthy and happy as a clam!
Just to tell you a little bit about myself before we get started—I am (of course) a mermaid! I ventured upon this lovely land to go to school…traded in my fins for some feet, whhiich I am a compleeete klutz on, by the way!
Anyway, I was going to go to school for something I knew I would be a pro at—marine biology… well these land people stressed me out about how life under the sea “supposedly” is, so I decided to tackle something else! I always love to use my instrument, so I decided to focus on and study music in school and how wonderful a thing it is!
Music is a beautiful language and, so I wouldn’t stray too far away from my roots, I naturally chose UNC-Wilmington as my new home base! I completed my music education in May of this year, and have recently started toward my destination of being a music therapist. I am now unofficially officially a toddler teacher working with youngsters in all areas ranging from music and sign language to arts, crafts, and motor skills! (Just gotta complete all the formal paperwork.)
Also…just between me and you…I maaaay or may not have a thing for this Dr. ShowbizHair character 😉
Let’s get right to it!
Baked Salmon & Veggies:
Just as a heads up—if you’re going to eat salmon (or any fish for that matter) it really is best, and your tummy is going to be its happiest, if you buy it fresh, like from a fresh foods market (ie. Whole Foods…that’s where this hunka burnin salmon came from!).
Another important thing about eating Salmon?
If you’re going to eat it there’s only one way to go—Fresh Wild Alaska Salmon. It’s the most delicious and nutritious salmon, and any other kind of salmon is… well, ick (of course I’m super picky about what fish I eat, so please pick out your fav to bring home to the dinner table!).
Now, the Wild Alaska Salmon from Whole Foods is full of omega-3 fatty acids (super good for your ticker ❤ ), free of those pesky artificial flavors and preservatives land people usually like to stuff into our ocean friends, and it’s just super fresh! (I know, I know I sound like I’m advertising for them… but that’s why I chose this particular slice of delight!)
Also, for this meal, don’t forget to grab yourself a pack of bacon, a zucchini (pronounced: zoo – chee – nee! For extra Italiano effect), a bundle of asparagus (also known affectionately by yours truly as asparagrass!) and one whole fresh lemon.
- 1 slab of Fresh Wild Alaska Salmon
- ½-ish pack of bacon
- 1 zucchini
- 1 fresh lemon
- 1 bundle of asparagrass
- Butter, melted
- EVOO (extra-virgin olive oil)
- your favorite seasonings (used in this depiction: salt, pepper, oregano, basil, garlic salt… really depends on the mood and how excited I get about what’s in my pantry, tbh)
- Preheat oven to 450 degrees.
- While the oven is preheating you’re going to be wrapping your pan in aluminum foil to give your ocean slice and veggie friends a bed for the oven.
- Lay slab of salmon across the aluminum foil, where you would like it to be (cooking is an art, so be creative with how you cook!) I liked putting mine in the middle personally because it was the center of attention and it made me feel good, thinking all of my flavors were mixing and fusing together around the main part of the course!
- Slice white part of asparagus off (it’s tough to eat just toss it or throw it in the composition pile!), then wrap each piece in ½ piece of bacon
- Slice zucchini and lay it prettily around the salmon, stacking it so you get is many as you can in, but apart enough you can still get all the flavor onto them!
- Now it’s time to season and flave up!! Take maybe a half a stick of butter (ish…give or take some!), melt in the microwave and spread over salmon and zucchini. Drizzle some EVOO over everything, then go at the spread in front of you with all your yummy seasonings!
- Slice lemon – set lemon slices on top of your zucchini and salmon as you see in the picture or however you please!
- Stick it in the oven!! (of course take a picture of it first, if’n you want to get a before and after!)
Now I know this waiting thing can be an impatient drag, but I promise it’ll pay off! I didn’t really time this, I kind of watched it and let the fish do the talking. You want your bacon to brown, and the zucchini is best if it’s a little browned as well, but the most is important thing is to not undercook or overcook the salmon.
Intermittedly, take a fork and poke at a corner of your salmon. Salmon is PERFECTION when it’s lightly pink still but cooked white tinges and tenderly flakes off from the scales underneath!
An’ voilà! Nomminess!
I hope you’ve thoroughly enjoyed this salmon feast tutorial and I really hope you not only enjoy a new exciting meal this week, but also enjoy making it! It’s important that we share an equivalence of happiness and satisfaction, not just from what we get out of cooking (and all aspects of life) but also the efforts we give. If we don’t have that balance, we can lose ourselves and that’s no good!
TUNEFUL TIPS ON TUESDAY:
Take a moment either today or just sometime this week to breathe and find your inner song and smile…
- In the shower each morning (or whenever you are getting ready for your day) pick your favorite tune and hum, or let loose and belt it out!
- While you’re walking down a hall or down a sidewalk, think of the silliest happy song and belt it out like you just don’t care! (YO! No joke! It works! I did it with “Bare Necessities” and whoo hoo!…don’t believe me? Ask the dishes!)
Try both, or just one of these; it’ll make you feel really good, give a positive energy, and/or make you and someone else laugh. And like dad always said—laughter really is the best medicine! (and music… and smiles… and fish!)
Regards for your day and week,
Ms. Musical Mermaid ❤