Lemon Shallot Baked Salmon

I have this sign that I penned several months ago. It’s a reminder for my kids of how to pack a healthy snack. I pasted the paper on our cupboard one day after those precious children of mine polished off and entire box of Little Debbie Swiss Rolls. Why or how we had a package of Little Debbie Swiss Rolls in the pantry is entirely beside the point, because they weren’t there long enough to count anyway.

The episode enangered me to the point of pulling a Sharpie viciously from the junk drawer and scribbling in trembling script “How.To.Pack.A.{REAL}.Snack.” And, okay. Maybe I pushed the cap of the marker back on with the force of a thousand thumbs. And okay. Maybe I tacked the paper up very, very, very hard while pursing my lips with wild ferocity. And okay. Maybe the whole idea was born out of crazed mania after seeing my children’s cheeks puffed with cake, lips coated in chocolate and cream.

Yeah, yeah. It wasn’t the greatest mothering moment because, as it turns out, eating a whole box of Little Debbie snacks isn’t so much of a sin that a good night’s rest can’t steal the sugar-rush away from tender eyes. But it WAS enough of a naughty moment to inspire the “Pack a Snack” paper which has hung with stalwart pride on the cupboard since that day.

Until today when I realized it was probably time to give that note a makeover. It’s a great little list. But would benefit greatly from a makeover stemming from kindness and love and strawberry kisses.  So as I’m pulling it down, I realize. Maybe you would like a copy of that note, too. Would you? Because sometimes I think you just stop on over here for recipes and whimsy, and maybe wouldn’t be the least bit interested in printable lists and notes and ideas for kitchen organization and recipe philandering and child snacking.

But if you ARE interested. Well, then I’d love to know. Because, while I’m revamping the “Pack a Snack” sheet, I’m more than happy to share it with you.

Because, you never know when your own children will sneak into the pantry and eat themselves and entire pack of Swiss Rolls. Heaven help us all.

To combat such a choice…salmon. For you. For me. For all of us who are sick of sugar and Swiss rolls and standing in the kitchen over a pot of spaghetti. Time to switch it up.

And…please don’t be like me and forget to bake your salmon on parchment paper. No one deserves to scrub a baking sheet for fifteen minutes straight. Except maybe Little Debbie. Dang that woman and her boxed pastries.


Lemon Shallot Baked Salmon


1 pound wild caught salmon
1/4 cup olive oil
zest of 1 lemons
1/2 shallot


Preheat oven to 500 degrees. In a blender, combine the olive oil, lemon, and shallot. Blend until pureed completely.

Place salmon on a parchment-lined baking sheet. Drizzle the lemon-shallot sauce over the flesh of the salmon. Sprinkle generously with sea salt and freshly-ground pepper.

Bake in preheated oven for 13-17 minutes, or until the fish flakes easily when touched with a fork. Top with Creamy Herb Dressing. Enjoy!