This dish sounds fancier than it really is. I buy the Salmon from Sam's Club. I typically get 2-3 pounds of Salmon for $15?..I think. Not bad! Bargain shop your food! Don't just got to that local grocery store because it's convenient! Heck no! Don't go! The take advantage of your laziness! They charge you $3-4 more than Sam's Club. Shop smart. You need to buy in bulk anyway if you are meal prepping. So there!
Anyway. I love to find my herbs and spices at random places like TJ Maxx, Marshalls and Ross! Yep. That's where I go most of the time. You just have to double check the sodium content in some. They have the most unique and fun spices that will change your chicken from boring to something fun! They also have different flavors of oils for less. This will be for a different blog.
So here are the herbs I used on it. I finely chopped Basil and Rosemary and mixed it with some oil. The glaze you can get at any grocery store. I drizzle it on and then use a cooking brush and spread it evenly out. I sprinkled the 2 spices you see here, generously on the salmon. Rubbed the oil and herbs blend in and popped it in the oven at 375. I always season before cooking my meat. I don't know why...I have always done this and it is the only way that makes sense in my head. Do as you wish, it doesn't matter in healthiness at the end. Just preference and taste.
I recommend only judging your meat temperature using a thermometer. I do not cut into my meat. I do not cook using time. I am present and aware while I cook. I will check it after 15 minutes and use my thermometer. Fish is good at 140-145 degrees. Do NOT cook any more. It'll become dry and gross. Especially if you reheat it in a meal the next day.
Don't measure out your spices. If it doesn't have salt in it, sprinkle it on! Get used to what your spices smell and taste like so you can cook more freely.
SERVING SIZES: For women, I always do between 3-5oz of meat, precooked. I say precooked because that is when it is heaviest! When, let's say turkey is cooked, it gets lighter. A lot lighter. Anyway, men, I do between 7-9oz. Those weights depend on the type of meat and the level of healthy eating you are on. If you are a beginner, 3oz as a woman and 7oz as a man will be all you can handle to start. As time goes on and your metabolism boosts, you will be starving all the time and indulging in those higher portions.
Anyway. I love to find my herbs and spices at random places like TJ Maxx, Marshalls and Ross! Yep. That's where I go most of the time. You just have to double check the sodium content in some. They have the most unique and fun spices that will change your chicken from boring to something fun! They also have different flavors of oils for less. This will be for a different blog.
I recommend only judging your meat temperature using a thermometer. I do not cut into my meat. I do not cook using time. I am present and aware while I cook. I will check it after 15 minutes and use my thermometer. Fish is good at 140-145 degrees. Do NOT cook any more. It'll become dry and gross. Especially if you reheat it in a meal the next day.
Don't measure out your spices. If it doesn't have salt in it, sprinkle it on! Get used to what your spices smell and taste like so you can cook more freely.
SERVING SIZES: For women, I always do between 3-5oz of meat, precooked. I say precooked because that is when it is heaviest! When, let's say turkey is cooked, it gets lighter. A lot lighter. Anyway, men, I do between 7-9oz. Those weights depend on the type of meat and the level of healthy eating you are on. If you are a beginner, 3oz as a woman and 7oz as a man will be all you can handle to start. As time goes on and your metabolism boosts, you will be starving all the time and indulging in those higher portions.
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