Greek Lemon parmesan salmon

The hardest trimester is the 4th trimester! I'm currently in the middle of it, and it's been challenging to say the least. Not only is my body not bouncing back like it once did before, (FYI don't look at Instagram for inspiration after a baby! Majority of women can't post a flat stomach selfie six weeks postpartum!) but my anxiety has also been out the roof! With the little sleep I'm already getting with my almost four-month-old, and eating terribly, I'm on a mission to start feeling better and eating better! 
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I remember the first day I got home from the hospital with baby Hunter, I postmated Shake Shack right away! And continued to postmate the worst things for the rest of the month. Hence struggling to lose the baby weight. (Can't us women ever catch a break?!)

Before I got pregnant, I wasn't eating meat, only seafood. But once I was pregnant, all I wanted to eat were massive lamb chops and pork chops (I don't regret any of them!) With that being said; I'm trying to go back to eating more salmon and less meat slowly! 

Here is a delicious recipe for cozy lunch days at home or a healthy dinner for the family.

​Greek Lemon Parmesan Salmon:

• 1/4 cup extra virgin olive oil
• salt and pepper
• 1lb of Salmon (makes 2 servings)
• 1-2 teaspoons smoked paprika
• 2 cloves garlic, minced or grated
• zest and juice of 1 lemon
• 1 pinch crushed red pepper flakes
• 1/4 cup grated parmesan cheese

Corn, Chickpea, Feta Salad:

• 1/2 cup fresh basil, chopped
• 1/4 cup fresh cilantro, chopped
• 1/3 cup extra virgin olive oil
• 1 tablespoon fresh chopped chives
• 1 pinch crushed red peppers flakes
• kosher salt and black pepper
• 1 can (14 ounce) chickpeas, drained
• 3 ears grilled or steamed corn, kernels removed from the cob
• 1/2 cup crumbled feta cheese

*Feel free to add anything else in the salad, tomatoes or avocado recommended. 

Lemon Greek Sauce:

• 1 cup greek yogurt
• 1 juice of lemon
• 1 clove of garlic minced 
• salt
• 1/2 tablespoon of chives

Directions:
1. Put salmon on a plate or dish, add the paprika, garlic, red peppers, zest of lemon, salt and pepper, and parmesan. Drizzle olive oil over salmon and rub the seasoning around evenly. 

​2. Heat your grill or pan on medium heat and put the salmon SKIN SIDE DOWN. Cook for 5 minutes or more if you want it crispy and flip and cook the other side for 5 more minutes or cooked until your liking. 

3. Make the corn salad while salmon is cooking. Add the basil, cilantro, chives, lemon, olive oil, salt and pepper, red pepper flakes into a serving bowl. Add the chickpeas, corn, and feta.
4. Make the yogurt sauce. Mix until it's smooth. 
To make your plate, add the yogurt sauce, salad, and then salmon.


Enjoy!