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Roasted Salmon and Tomatoes - Parsnips & Paleo

Updated on November 20, 2014
Cast your vote for Roasted Tomatoes and Salmon

Two years into the Paleo lifestyle, I have changed so much for the better. I became a much less picky eater (I still won't touch pickles though); my blood sugar became stable, my asthma disappeared, headaches stopped, and I had more energy and stamina than I really knew what to do with. I began to lose a lot of weight, and with all this extra energy, I started exercising more. I began to learn about gluten, GMO, and Monsanto, and how severe my allergies were to wheat, grain, and all the gluten and sugar that accompanied them.

The first year of Paleo, I lost 25lbs, about 3 inches, and was a size 10US. As of now, approaching my second Paleoversary (2 years on Paleo in January 2015), I weigh 145lbs for a total loss of 35lbs and wear a size 6-8US, for a total loss of 4 sizes.

We feel great, and we do our best to support local produce, including responsibly sourced meat and vegetables from farms and ranches that treat their animals with dignity and respect. It means so much to me to be a part of this movement and this lifestyle, and I could never go back now. I have committed.

Unfortunately I completely forgot to take pictures of my steps, and the dish was devoured within seconds of taking it from the oven!! I'll be sure to update with pictures some other time, but for now you'll just have to take my word for it!

Cook Time

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: 2

Ingredients

  • 2 salmon fillets
  • 3-4 small tomatoes, diced
  • 1/2 onion, diced
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • oregano
  • salt, pepper
  1. Preheat oven to 400F. Dice onion and tomatoes, gently toss in a bowl with oil, garlic, and seasonings. Grease a baking dish and pour veggies into the dish in a single layer. Bake uncovered for 15 minutes.
  2. Take veggies out of the oven, place the two salmon fillets on top, skin-side down. Sprinkle seasonings over salmon if desired. Bake uncovered for another 15 minutes.

Total Cost

For this meal, we had purchased wild-caught salmon from Whole Foods. It was on sale, $12.99/lb, and we had two fillets, one for each of us; I know salmon can be incredibly expensive, so it's a little more rare that we buy it. The total cost was $7.66 for the salmon. The tomatoes were home-grown, and the onion was yellow onion, which cost at our Whole Foods $1.99/lb.

Since I only used 1/2 an onion for this recipe, it comes out to about $.61 USD, which makes this entire meal $8.27 for two people.

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    • AmDe Sidik profile image

      AmDe Sidik 2 years ago from Kuala Lumpur & Kota Kinabalu

      It sounds nice, may be I'm hungry now..

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