What do you eat for lunch? People always talk about how important it is to have a good breakfast, but it’s also really important to have a good lunch — one that is filling, satisfying and healthy. For me, lunch is sometimes a sandwich or pasta, but more often it’s a salad. Salads served topped with warm proteins, like this salmon, are comforting, waist-friendly and can be really easy to make. Seriously. I mean it.

This particular roasted salmon is so ridiculously easy that I almost feel bad calling it a recipe. You basically toss salmon in a pan, drizzle just a bit of olive oil, sprinkle some salt and pepper and lay some thyme across the top. Toss it in the oven and 20 minutes or so later, you are ready to sit down and eat a healthy lunch. Easy peasy.

But I am sharing it because some people don’t realize just how easy and simple it can be to cook fish — or how unscary it is. (Yes, I really did just make up that word. Shh!)

I used to be scared to cook salmon. I also used to be scared to feed it to my two-year-old daughter. Earlier this week, while I was writing about salmon for my Tablespoon column, I reminisced about a year ago when I was so freaked out to give Paige fish that I couldn’t bring myself to do it. She was just over a year old, and it was time to try. But the threat of fish allergies (the ones I read about in some parenting magazine) had me downright terrified. It’s funny how in this information age, too much information can make us question our instincts.

I turned to mom friends and asked advice. I read more about it. Then I finally bit the bullet and just made fish. She loved it. No more fear necessary.

These days, we typically have fish about twice a week. Since Shawn isn’t a fan, we either have it when he’s working late (henceforth known as “fish night” in our house) or for lunch. It used to horrify my mother that I actually cook at lunchtime, but that’s one of the perks of being a work-at-home freelance writer. And really, why shouldn’t you cook when you have a chance?

Frankly though, when the fabulous lunch is as easy as this one, it needs no justifying.

So, spill! What’s your favorite lunch? Do you ever cook at lunchtime?

Easy Green Salad with Roasted Salmon Recipe
serves 4

8 cups torn and rinsed lettuce (Boston is my fav)
1 carrot, peeled and shredded
4 oz crumbled goat cheese or feta, divided
1 recipe roasted salmon (below)
vinaigrette

Divide the lettuce between four plates or bowls. Top each one with 1/4 of the carrot shreds, 1 oz of crumbled goat cheese or feta and 1 salmon fillet. Drizzle with vinaigrette.

Serve immediately.

Roasted Salmon Recipe
serves 4
Click here for my printable recipe at Tablespoon

1 lb salmon fillets (roughly 4-4oz pieces)
1/2 tbsp olive oil
4 sprigs fresh thyme
sea salt and pepper

Preheat the oven to 350 degrees. Spray an oven-safe pan with cooking oil.

Rinse the salmon in cool water and pat dry. Place, skin side down, into the prepared pan. Drizzle with olive oil and then sprinkle with salt and pepper. Lay a sprig of thyme over each piece.

Bake the salmon for 15-20 minutes, until it flakes easily with a fork.

Serve warm.

Our massive lawn is buried deep beneath snow. Our driveway is still white, though passable even with my little Civic. And those big C9 lights that I rushed to put up a few weeks ago really glisten against the wintery backdrop. It’s a winter wonderland out there.

For the first time in years, Will got on a sled this weekend. It was a big thing. See, as a toddler, he tried sledding once and went flying. He wasn’t injured, but he was frightened by it all. So, this is the first year in years that he actually gave it another try. As it turns out, he now absolutely loves the rush of it all. Heck, so do I. Paige tried sledding too and liked it … until she started to get cold. And that was that.

It’s been hard to get fully into the Christmas spirit this year. It seems like in a blink of an eye we went from Halloween to the week of Christmas. I’ve barely had time to stop and enjoy it along the way. And since I did most of our shopping online this year (free shipping really does rock!), I wasn’t as exposed to the carols and hustle-bustle of mall shopping. I know most people hate it, but I kind of like it myself.

Anyway, don’t take any of this the wrong way–I can’t wait for Christmas to come.

The best news? This week things have started to fall mentally into place. A family holiday party this weekend was filled with laughs and the joy of seeing all the kids running around together. Then the Sunday snowstorm sent us outside to play. We’ve finally trimmed the tree and begun wrapping presents. Although I said I wouldn’t, I made some holiday treats too. We have more baking planned for later this week … and I think I might take the kids to their first ever Christmas Eve service. It is my favorite of the year.

Now, for Christmas Eve, I don’t cook. It’s a night for takeout in this house. However, if I were to cook Christmas Eve dinner, this recipe would be on the menu. These delicious shrimp are cooked in a rich sauce of butter, garlic, shallots and a hint of lemon (yes, it seems like a lot of lemon when you add it, but the flavor mellows during the cooking process). I just love these, and so did the kids.

I also love that they are easy and fast to make.

So, tell me, am I the only one who’s felt like the last few months have flown by? Have you had a hard time getting into the spirit too?

Buttery Roasted Shrimp
serves 4

1 lb raw large shrimp, peeled and de-veined
1/4 cup unsalted butter
juice of 1 lemon
2 finely chopped shallots
3 cloves finely chopped garlic
1 tsp Kosher salt
ground black pepper

Preheat the broiler on high.

In a shallow, broiler-safe dish, melt the butter over a medium-low heat (on the stovetop). Add the lemon juice, shallots, garlic, salt and pepper and stir well to combine. Add the shrimp and toss to coat.

Broil the shrimp for 3-4 minutes per side until lightly browned and firm.

Transfer to a serving dish and pour the pan sauce over. Serve immediately.

NOTE: These shrimp are also delicious tossed with pasta.

What I’m Cooking With: A round, oven safe casserole dish, a wooden spatula and a slotted spoon.

Sometimes, you taste something – just a little bite of it – and it blows you away. That was the case with this dish. It was rich, buttery even (although there is no butter in the recipe) and absolutely mouthwatering. It was one of those things that the kids devoured so fast that I did a double take. Really, it was just that good.

The fish itself? It was good and had a nice flavor. That alone? Not amazing. But the pan sauce that you drizzle over everything? That was what made it spectacular (insert fireworks here).

I used thin wild-caught cod fillets that were on sale at my local grocery store. I served it with Basmati Rice Medley from Trader Joe’s (love that!). It would go really well with a side of roasted broccoli. This meal — including rice and a veg — can be made for well under $10. High flavor at a low cost? Love it.

Baked Lemon Herb Cod
serves 4
recipe adapted very slightly from EatBetterAmerica @ Tablespoon

1 lb cod fillets
1 1/2 tbsp lemon juice
1 tbsp extra virgin olive oil
2 cloves garlic, crushed and minced
1 tsp fresh thyme, lightly chopped
sea salt
pepper
Sweet Hungarian Paprika

Preheat the oven to 400 degrees. Get out a 9×13 glass baking dish.

Rinse the cod fillets under cool water and place in the baking dish. Drizzle with lemon juice and olive oil. Then sprinkle with garlic, thyme, salt, pepper and paprika. Try to divide the seasonings as equally as possible between the fish.

Bake for 13-17 minutes until the flesh is opaque in color. Serve with rice, spooning the juices from the pan over the fish and rice.

Devour.

What I’m Cooking With: a Global 8-Inch Cook’s Knife, a Oneida Cutting Board, Pyrex baking dish

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One more thing! Check out my latest post on Tablespoon: Easy Recipes to the Rescue.

Months and months ago, I made this shrimp dish. Then I made it again for a dinner party. Then I promptly misplaced the recipe, so I was unable to share it. So, these darned photos have been teasing me all along as I tried and tried to remember what the heck was in the dish.

A spate of cleaning this weekend cleared all that up. I found the recipe — and about a dozen other things that I thought were lost forever. Behold the power of decluttering.

Without further ado … this tasty shrimp dish is both sweet and a little spicy. Perfect for an appetizer (think toothpicks!)  or served over rice noodles, it’s a great combination of flavors — and the chipotle pepper powder (I use Penzey’s brand) packs quite a punch.

Mango Chipotle Shrimp
serves 4

1 1/2 cups mango nectar
4 tbsp lime juice
1/2 tsp chipotle pepper powder (look in spices section)
sea salt and pepper
1 lb shrimp

Whisk together mango nectar, lime juice, chipotle pepper, salt and pepper. Add shrimp. Let marinate at least 1 hour (I usually start the shrimp from frozen and marinate for 4 hours).

Preheat a large skillet. Add the shrimp with the marinade. Cover and cook until shrimp are cooked through

Remove the shrimp from the skillet and continue to boil marinade until thickened — about 5 minutes. Spoon sauce over shrimp and serve.

For my birthday this year, Shawn bought me a full size food processor. For years, I have used a mini food prep, which I love. But after doing batch after batch of pestos and whatnot to store in winters past, I really wanted a full size one for big jobs … and guess what? I use it a lot. Like so often that it immediately found a permanent home on my kitchen counter.

And with the food processor just sitting there, beckoning me to chop, slice or puree something in its bowl, I was called to make this … sort of. It all started when mahi mahi, one of my very favorite fish, was on sale. Wild caught mahi mahi, that is … So, knowing that Shawn wouldn’t be home for dinner (man hates fish), I bought some.

Mahi mahi has a firm flesh, that holds up to the stab of a fork, but it’s also a light texture. Honestly, and this is such a funny thing to say, it reminds me a lot of chicken. There I said it. Tastes like chicken. Seriously though, mahi mahi is a wonderful fish that doesn’t have that fishy taste to it. Dressed up with some citrus and other bright flavors, it’s delectable. (I almost write divine and then delish, but really, I use those words a lot. Might be time to branch out a bit on the food adjectives.)

Anyway, long story short, this sounds and might even look fussy, but really it’s not. And frankly, I tell you to serve it on a plate, but it might be better in a bowl so you can grab a spoon and finish off the amazing tomato puree. It totally has a kick to it, but adjust the hotness to your liking.

Enjoy!

Lime Crusted Mahi Mahi on Spicy Tomato Puree
serves 4

1 lb mahi mahi filets
1/4 cup white wine
2 tbsp olive oil
1 lime
salt and pepper to taste
1 14.5 oz can of stewed tomatoes
1 tbsp fresh minced rosemary
1 clove garlic, minced
1/4-1/2 tsp sriracha (Thai hot sauce)

Preheat the oven to 350 degrees.

Wash the mahi mahi filets and place them in an oven-safe roasting dish, flesh side up if the skin is still attached, that fits them without too much extra room. Pour the white wine over the filets and then drizzle with olive oil.

Zest the lime, setting aside the rest of the lime for later. Combine the lime zest with salt and pepper and then rub into the top of the mahi mahi filets.

Slide the dish into the oven and cook for 15-20 minutes until the fish flakes easily with a fork.

Meanwhile, juice the lime. In the bowl of a food processor, combine the lime juice, stewed tomatoes (with juices), rosemary, garlic and sriracha. Process until smooth. Chill until ready to serve (you may want to make this even more an advance to really get it cold, but that isn’t necessary).

To assemble, spoon the tomato puree onto plates and place a mahi mahi filet on top. Serve immediately.

That salad was my reward for this week.

See, this was one of those weeks. Surely, you know the ones. It jolted to a  start at a breakneck speed first thing on Monday. After a relaxing weekend running errands and hanging out with my cousins, I realized I had some work due earliy-ish on Monday. I frantically worked to meet a 12 p.m. deadline on this extra project. Frantically. And that is how the whole week felt – just frantic. I got everything done on time every day, but the pace just didn’t stop. I wrote and wrote and wrote, but I never really felt at rest. I just couldn’t turn off the feeling of rushing.

Then today rolled around … and I do mean rolled. I woke up late, after accidentally hitting the off button on the alarm at 6 a.m. instead of snooze. So, off to another breakneck morning, I went and went and went until just before noon when I raised my head from my agenda and realized … I was pretty much done. A few follow up calls later (actually I took a break and then made the calls), it was mid-afternoon and I was free.

At first I was like “what now?”

Then I just started writing. Yes, I finished writing, just to write a little more. You do realize I am a writer, right? Actually, it made sense. I channeled my peaceful feeling into a little get-ahead work. I sent out a few pitches to magazines and then drafted an essay that still needs a lot of work. But that first draft? Getting it on paper felt so, so good.

So this salad was the reward for a week well worked. Sometimes it’s the simplest things that are the best rewards . . .

The Easy Tuna Salad

It’s very simple – a nice piece of wild Alaskan tuna that was rubbed with equal parts kosher salt and fresh pepper, browned for about two minutes on each side (I like it medium rare). I cut the tuna into chunks, toss it on a bed of baby greeens (with a few carrots and sunflower seeds) and drizzled it with Sesame Soy dressing from Trader Joe’s. Easy peasy.

Not too long ago, a late start like this would have spelled panic, agitation and worry for my day. It wasn’t that long ago that I was stifled by stress and overcome with disorganization. My office is still a mess, but me? I’ve learned the art and joy of being organized about everything I do. That feels good.

I also felt that feeling of being stifled not too long ago with food. I wasn’t sure if Paige would be okay eating fish, although I had no genetic reasons for being concerned. That fear felt like it limited and thwarted me with cooking. So when we gave her a few tastes here and there, it was like the sun peaked through the clouds and I took a much-needed breath.

This particular recipe began nagging and playing in my head when I spied another very fresh, very fresh, very pungent bunch of basil at the grocery store. Of course, I didn’t leave without it.

The taste has strong notes of sunflower, but the sauce has the texture of pesto. Did you know that sunflower seeds are one of the World’s Healthiest Foods? Very high in vitamin E and vitamin B-1, they have been shown in studies to lower cholesterol levels, lower high blood pressure, reduce the symptoms of asthma and even may protect against cancer. Basil, which is high in vitamin K, is also one of the World’s Healthiest Foods. Ultimately, the dish is pretty nutritious, fairly low in calories and delicious over rice.

Basil and Sunflower Tilapia
serves 2

2 cups packed basil
2 tbsp extra virgin olive oil
2 cloves of garlic, crushed
1 tomato (about 2 1/2 to 3 inches in diameter)
1/3 cup sunflower seeds
salt

1/2 lb tilapia

Preheat the oven to 375 degrees.

Combine the basil, olive oil, garlic, tomato, sunflower seeds and a little salt in a food processor and process until it’s roughly the texture of pesto.

In an oven-safe casserole dish that is large enough to fit the filets of tilapia, but not too much larger, spread half of the sunflower-basil mixture. Place the tilapia on top and cover completely with the other half of the sunflower-basil mixture.

Place in the oven and cook, 20-25 minutes until fish flakes easily. Flake all of the fish and stir together with the sauce.

Serve hot, over rice, with a lemon wedge. Sprinkle with sea salt just before serving.

What is it with all of the food allergies and sensitivities in the world today? Back in my day, peanut butter and jelly was a mainstay on the cafeteria menu and no one thought twice about serving fish (at least in the stick form) to kids. Things were just different.

These days though, as a parent, it feels like you cannot help but worry. We are surrounded with messages warning us that this, that and this are going to hurt our kids and how dare we think of that? It’s harrowing. So what that I’ve banished all things anti-bacterial from my home and ate all the nuts and fish I desired during pregnancy? So what that no one in my family has any sort of food allergies? So what? I can’t help but worry. The what ifs are so hard to silence …

So for months, I have been holding off giving Paige fish. My doctor gave the okay back in November, but I just wasn’t ready. Not Paige, me. I wasn’t ready. As irrational as I knew my concerns were, I just couldn’t bear for something to go wrong … so I waited. And waited. And waited some more. Finally, a few weeks ago, I caved and had Shawn give her some tunafish. I don’t eat it, but I figured a few bites would clue me in if I had something to worry about. We discovered that Paige loves tunafish (how she got that love, I do not know), and nothing else.

Tonight, I was finally ready to take the plunge and give her fish myself. After weeks of research, I chose cod as the first fish. It’s low on the allergen scale and is a good starter fish … As it turns out, this tasty meal was easy, quick and perfect. All is well …

Battered Cod
serves 4

Don’t be fooled by the ingredients list. The Cajun spice lends a nice flavor to the batter, but it doesn’t make it spicy. This is good for all ages …

extra light olive oil or canola oil
1 lb cod fillets (make sure they are boneless)
1 cup all-purpose flour
1 tsp Cajun seasoning
1 tsp salt
1 tsp toasted sesame seeds
1 egg, beaten

In a large skillet, add oil to about 1/4 inch depth. Turn the burner on to just below medium and heat the oil.

Rinse the cod fillets and set aside. Stir together the flour, Cajun seasoning, salt and sesame seeds. Place on a large plate or a large flat-bottomed bowl. Put the egg in a second bowl or plate.

Dredge each cod fillet in flour, then egg, then flour again. Repeat until all of the fillets are coated. Add to the hot oil. Cook until golden on both sides, and opaque throughout inside (about 10 minutes total).

Serve.

I have to tell you, I didn’t eat shrimp for most of my life. A bad experience as a child left me unwilling to give them a chance. But a few years ago, I got curious and ate one or two from my sister’s plate. Since then, shrimp and I have been good, good friends. I keep a bag of uncooked frozen shrimp in my freezer for when I just really, really want some.

About a month ago, I started thinking of some delicious tomato-y cajun shrimp I had a few years ago at a party. That got me thinking, could I create a quick and easy shrimp dish that would be delectable but simple?

Yes, oh yes.

The plump shrimp swim in a rich tomato base that is enhanced with a touch of sea salt and a bit of zing form the spice. Serve it with brown rice and a salad and this is as healthy as healthy can be.

This is one of the few things that I harbor as a mommy treat – I actually haven’t given this to Will or Paige (in fact, Paige hasn’t yet had fish or shellfish). But the other day, I wanted to see if someone else enjoyed this as much as I do. So, I whipped it up quickly and served it to a guest.

That guest loved it so much that she went home and made it for dinner.

Yes, sir-eeeee, this is totally craveworthy.

The key to this though is quality. Some dishes can stand using inexpensive tomatoes because they are doctored and influenced by other flavors. Not so here. The tomatoes shine in this, so you want good ones. I love Muir Glen for this. Pricey? Yes. But worthwhile.

(Recipe after the jump.)

Spicy Tomato Shrimp
serves 4

2-3 tbsp olive oil
4 cloves garlic, minced
1 lb frozen, raw shrimp (most cost effective, and you cook from frozen so they are quite convenient)
2 cups canned diced tomatoes, with the juices (use good quality tomatoes like Muir Glen for best results)
Spice Depot Spicy Sea Salt (about 8 turns of the grinder per serving)

Heat the olive oil over medium heat in a skillet that has a lid. Add the garlic and cook for one minute, stirring.

Add the shrimp, and stir to coat. Add the tomatoes and sea salt. Stir. Cover and cook for about 10 minutes, until shrimp is pink and cooked.

Uncover and let cook for an additional 3-5 minutes, until sauce thickens slightly.

Devour.

***NOTE*** The Spicy Sea Salt from Spice Depot really makes this dish.

We love fish — well, Will and I do at least. Shawn? Not so much. But that’s okay. We tend to eat it when he has to work late, since fish is such a great source of nutrition.

Mahi mahi is one of my favorites, but it can be quite pricey, so pick some up when it’s on sale (it was last week!) and try this. The crunchy and moist coconut topping is fabulous with the firm, but light, white fish. Serve with a fruited salsa — mango, perhaps.

In terms of nutrition, mahi mahi is relatively low in mercury (more than cod, less than halibut — nowhere near as much as swordfish. It does have omega 3 fatty acids, but not as much as other fish.

If you serve with a salsa, you can boost your antioxidants too (how’s that for a tie in to Sweetnicks‘ ARF/5-a-Day Tuesdays?).

Coconut Crusted Mahi Mahi
serves 4

1/2 cup panko breadcrumbs
1/4 cup sweetened flaked coconut
1 tbsp all-purpose flour
2 tbsp butter, melted
cooking oil spray
4 mahi mahi fillets (about 6 oz each)
sea salt and pepper
1 tbsp olive oil

Preheat the oven to 425 degrees.

In a small bowl, combine the panko, coconut, flour and butter.

Line a baking sheet with aluminum foil and spray with cooking oil spray. Place the mahi mahi fillets on the baking sheet. Sprinkle liberally with sea salt and pepper. Bake for five minutes.

Remove mahi mahi from the oven and drizzle with olive oil. Divide the coconut mixture between the fillets and pat down lightly, covering the entire top. Place the pan back in the oven and cook for about 10 minutes, until the crust is golden and the fish flakes with a fork.

Let the mahi mahi rest for 10 minutes before serving.