Hiiiiiii friends! Long time no blog. Let me explain.
The past three months have been absolute madness. Summer always is, right? Two Colorado weddings, one week housesitting, and three additional weekends away, I’m still alive. Somehow. So when it came to my time, I had to choose between sleep or update the website. I chose sleep.
And on top of running two shows at Impact Theory, we launched another one! And let me tell you about this show. It’s freakin’ good. And I’m not just saying that. The show is hosted by Lisa Bilyeu and she interviews incredible women who have overcome crazy hardship to create the life of their dreams. No big deal.
Oh, and we launched with THREE episodes! They’re all amazing and valuable in their own way, but the episode that resonated the most with me was Lisa’s interview with Roshni Devlukia. They chatted mostly about how to cultivate self-love and what that ACTUALLY looks like.
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So this episode got me thinking a lot about self love. I’m not very good at it, but I’m practicing. It will take a lot of time to undo the natural instinct to tear myself down, but I’ll get there. The first thing I’m doing is celebrating the amazing things I’m already doing for myself, like prioritizing sleep, listening to my body, eating well, and saying no to the things I don’t want to do. These are areas of life I see a lot of people struggle with, so how dope is it that I already have those on lock?
That’s where this recipe came in. About a month ago, I felt like eating less meat. I’m not a vegetarian or vegan by any stretch of the imagination, but I’m eating less meat that I typically do. I knew this wouldn’t last forever. In fact, it only lasted about a month. And then I tapped into how I was feeling and listened to what my body was asking for. You know what it said? SALMON. And I think I’ve been eating salmon every day since. Sometimes twice a day. And I love it.
So this recipe checks off two of my self love practices: listening to my body and eating well. And let’s be honest, cilantro is life.
See my other favorite seafood recipes here!
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Passive Time | 10 minutes |
| Servings |
servings
|
- 1 pound wild-caught salmon
- 2 limes
- 1 bundle fresh cilantro
- 2 tsp pink himalayan salt
- 2 Tbsp avocado oil
- 3 cloves garlic
Ingredients
|
|
- Preheat oven to 425ยบ.
- Cut salmon into individual servings (4-6oz), if not already cut.
- Coat each filet with olive oil, chopped cilantro, chopped garlic and salt.
- Cut the lime into slices and place along the top of each salmon filet, until they're entirely covered.
- Place on a large baking sheet and bake for 10-12 minutes, depending on the thickness of your salmon.