Apricot salmon + salad

In an effort to make salmon as exciting as possible (since I'm still not eating non-fish meats), I have been experimenting with just about everything to flavor my salmon dishes. I cooked this Apricot Salmon the other day and this is one of my new favorites. This was super easy to cook and the sweet, yet tangy flavor makes this salmon the perfect addition to salad, veggies, pasta, or just by itself.

And I paired the salmon with some spring mix, tomato slices, and blueberries. And I drizzled some lemon juice on top for the perfect healthy finish.

Recipe for Apricot Salmon

Ingredients

Wild Caught Salmon Fillet

Apricot Preserves

Blackened Seasoning

Parsley

Black Pepper

Red Pepper Flakes

Lemon Juice

Instructions

1. Rinse the salmon with cool water. Cut into smaller pieces as desired. Remove the skin if you'd like.

2. Sprinkle on blackened seasoning, parsley, black pepper, and red pepper flakes to both sides.

3. Add a quarter-sized drop of lemon juice to a skillet once it's hot. Then add in the seasoned salmon fillets.

4. Once the salmon is in the skillet, scoop a spoonful of the Apricot Preserves out for each piece of salmon and smear it to cover the entire piece of salmon. Use different spoons or wash the spoon before putting it back into the Apricot Preserves jar.

5. Once all of the salmon pieces are covered with the apricot "sauce" flip them over to the other side to cook and add the sauce to the pan. Continue flipping the salmon until both sides are browned and cooked to your liking.

6. Add more lemon juice to the pan if it starts to get too sticky!

Enjoy!