Sweet Lemon Salmon with Dill Carrots and Apple Broccoli Salad

This meal was one of my first attempts at making joint healthy meals. I injured my knee over spring break by landing wrong from a fall. Unfortunately, knee injuries are known to cause increased risk of arthritis. Add to that my family history of arthritis, and I decided that I couldn't be too careful when it came to eating the right foods for healthy joints as I age. I started focusing on anti-inflammatory foods-hence the salmon and walnuts. The broccoli, apples, craisins, and carrots are all good choices because of their vitamins and minerals. This is my favorite salmon recipe, so I plan to make it a lot since I have an excuse to make it frequently! 

The wonderful thing about this salmon recipe is the short preparation time. I love how quickly the recipe goes together! So, chop your salad veggies and fruit first. Mix the dressing into the salad and refrigerate until you are ready to serve it. Then, start the salmon and boil water in preparation for the carrots. When you put the salmon into the oven, drop the carrots into the water. The carrots should be done just as the timer dings for the salmon. Since the salad is all ready to go in the fridge-dinner is served!

Sweet Lemon Salmon

(Adapted from Rachael Ray)

3 T. brown sugar

4 T. lemon juice, divided

2 T. vegetable oil

4 6 oz. salmon fillets

Preheat the oven to 400 degrees F. Mix brown sugar and 3 T. lemon juice. Preheat a skillet over medium-high heat with 2 T canola oil. Season the salmon fillets with salt, pepper, and lemon juice. Cook for 3 to 4 minutes on the first side. Flip it over and place in baking dish. Cover with sugar and lemon mixture. Bake 5 to 8 minutes in the oven, or until done. (If you have an ovenproof skillet, by all means, flip your salmon in the pan, pour over the sauce, and pop it into the oven. That's what Rachael does!)

Dill Carrots

(Adapted from Rachael Ray)

1 18 oz. bag of baby carrots

2 T. butter

1 T. dill weed

Bring a medium pot of water to boil. Drop the carrots into the boiling water. Simmer the carrots 3 to 4 minutes, or until tender. Turn off the burner and drain the carrots. Return the carrots to the warm pot, adding the butter and dill weed. Stir until butter melts.

Apple Broccoli Salad

3 c. chopped broccoli

1 large apple, chopped

1/2 c. dried cranberries

1/4 c. chopped walnuts
6 T. miracle whip

1 T. vinegar

4 T. honey

Mix together the miracle whip, vinegar, and honey. Place remaining ingredients in medium bowl. Pour dressing on top and mix well. Allow to chill before eating to blend flavors.