I’ve been making this for dinner all the time lately – it’s such a good one, so healthy and fast: you just wrap the fish in foil, put it in the preheated oven, and then get to sauteing the vegetables about five minutes before the fish is done.
Baked Salmon in White Wine & Herbs
Bok Choy with Ginger & Green Onion
If you’d like to make the meal a little heartier, add a side of Mushroom & Farro Salad (or you can just saute some sliced portobellos along with the bok choy, which is what I did last night.)
