Salmon with Asparagus and 1/2 baked sweet potato
I made a marinade for the salmon the night before. I mixed:
- 2 tbsp of balsamic vinaigrette
- 1 tbsp of natural honey
- 1 tbsp of mustard
I let the salmon sit in the marinade over night. Then right before lunch, I cut the asparagus while the sweet potato cooked.
I combined the salmon, marinade, and asparagus in a steam fresh bag, cooked for 3 minutes and lunch was ready.
It was very good!
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