Last week felt like summer in Toronto.
With the weather hitting record highs for March, we soaked up as much sunshine as we could and enjoyed dinner on our balcony every night.
I had a lot of fun making light, summer inspired meals, like this herbed dijon salmon with a fresh yogurt dip and a spinach salad with fresh berries, feta and blueberry balsamic.
The salmon was from a frozen pack of for filets I bought. I simply defrosted the filets, basted them in a mix of dijon, lime juice and herbs, then broiled them in the oven.
I threw together the yogurt dip with some plain greek yogurt, parsley, herbs and lime juice, and tossed together this fresh, simple salad.
Altogether it tasted like summer, and I enjoyed the leftover filets of salmon in my salads for two nights following (a killer combo was with capers, feta, boiled potatoes and olives).
Now we’re back to cooler weather, and I’m dreaming of summer so I can eat this on my balcony again!
- 2 salmon filets
- 2 tsp dijon
- 1 tsp herbes de provence
- ½ tsp lime juice
- salt and pepper
- Baste salmon filets and broil in the oven at 350F for 15 minutes or until cooked.
