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!
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:
Corn, Chickpea, Feta Salad:
Lemon Greek Sauce:
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.
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My name is Liddy and I'm just a gringa trying to eat bueno in Nueva York and beyond! #gringaapproved #T1D #GlutenFree