Here’s the too-tasty-to-believe one-pan recipe that you should be making for dinner tonight…

Buttery, flaky salmon fillets and crispy roasted broccoli are perfectly seasoned with garlic and lemon in this simple, nutritious dish. Enjoy!

Courtesy of RealHealthyRecipes.com

What You Need
Serves 6

For the Broccoli:

• 2 heads broccoli, cut into florets
• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• sea salt and black pepper, to taste

For the Salmon:

• 5 (6 oz) salmon fillets, skin-on
• 1 tablespoon olive oil
• 2 teaspoons garlic, minced
• 1 teaspoon Lemon Zest
• 2 teaspoons dried marjoram
• ½ teaspoon sea salt
• ground black pepper, to taste
• 1 lemon, cut into 5 slices

Instructions

1. Preheat the oven to 450 degrees F. Lightly grease a rimmed baking sheet with olive oil.
2. In a large bowl toss the broccoli ingredients together, seasoning generously with sea salt and black pepper. Mix until well combined.
3. Spread the seasoned broccoli in a single layer over the prepared baking sheet and roast in the preheated oven for 10 minutes.
4. Meanwhile, drizzle the olive oil over the salmon fillets and evenly sprinkle with the minced garlic, lemon zest and dried marjoram. Season generously with sea salt and black pepper.
5. Remove the baking sheet from the oven and move the broccoli to create open spaces for the fillets. Place the salmon in the empty spaces and put back in the oven for 10 to 12 minutes, until the salmon is flaky and cooked through. Top each fillet with a slice of lemon and place under the high broil for 1 minute. Remove from the oven. Enjoy!

Nutrition

One serving equals: 401 calories, 19g fat, 12g carbohydrate, 8g fiber, 356 mg sodium, 3g sugar, and 42g protein.

What is Metabolism?

Do “calories” really count?

Well, yes they do, but they’re not the only thing that matters when it comes to how much you weigh and how much energy you have.  In other words it’s all about your metabolism.

In a nutshell metabolism is how you take in oxygen and food and use them for energy, heat, and storage.  But what’s really more important is how fast your metabolism works i.e. your “metabolic rate”.  And you may have heard of RMR and TDEE, which are ways to measure your metabolic rate.

But, what you may really want to know is what affects your metabolic rate, and how can you use that to your advantage.  Of course it’s not just about how much you eat but also your hormones, body composition, and even what you eat counts!

Click here to read the full post about metabolism, what affects your metabolic rate and try my new recipe for a lean (metabolism-boosting) protein!

Serves 4

Recipe (Lean Protein): Lemon Herb Roasted Chicken Breasts

• 2 lemons, sliced
• 1 tablespoon rosemary
• 1 tablespoon thyme
• 2 cloves garlic, thinly sliced
• 4 chicken breasts (boneless, skinless)
• dash salt & pepper
• 1 tablespoon extra virgin olive old

Preheat oven to 425F.  Layer ½ of the lemon slices on the bottom of a baking dish.  Sprinkle with ½ of the herbs and ½ of the sliced garlic.

Place the chicken breasts on top and sprinkle salt & pepper.  Place remaining lemon, herbs and garlic on top of the chicken.  Drizzle with olive oil.  Cover with a lid or foil.

Bake for 45 minutes until chicken is cooked through.  If you want the chicken to be a bit more “roasty” then remove the lid/foil and broil for another few minutes (watching carefully not to burn it)

Serve & enjoy!

Tip: You can add a leftover sliced chicken breast to your salad for lunch the next day!