Lemon Herb Salmon with Zucchini & Sugar Snap Peas

All recipes are adapted from the Healthy Calendar.

This week has sucked, too. I've spent every day in and out of the vet with my cat, and it looks like the rest of the week may go that way as well. My 12-year old fat cat, Shadow, has stopped eating, but contrary to what you may think, that's bad! He runs at risk of fatty liver disease if he stops eating. He lives with my grandma, so I am not supervising him every minute, but she says he has also been throwing up, and it seems like he's getting a lot of hair in the vomit.

We've had all sorts of tests run, and seen specialists, and by all medical logic, Shadow is the healthiest fat-ass in the world. He has been eating more since Monday, so that's good. I personally think it's a hairball problem, but the vet seems to be concerned still, even though every vitality is perfect, and a sonogram and x-ray revealed perfection in all his organs. Clearly, I'm no vet, so I'll keep my mouth shut and my eyes and ears open for updates.

Think good thoughts for my baby!

This is actually a couple years old (evidenced by the fact that I look 13), but it's the most recent good picture I have of the two of us (I didn't feel the picture of me crushing him with my foot was appropriate), AND it mysteriously obscures my face enough so as to not give away my location to THE MAN.

***

Okay, we're officially back on the Healthy Calendar train, TTF-style! I'll say now that once again, I did not have foil when I needed it, so I'll include that in the instructions. Start off with preparing the fish:

1/2 cup lemon juice
2 tablespoons minced garlic
1 teaspoon basil
1 teaspoon tarragon
1 teaspoon oregano
1 teaspoon dried thyme
4 4-oz. salmon filets
2 small zucchini, thinly sliced
1 tablespoon butter
salt and pepper
aluminum foil

1. Preheat the oven to 400. Combine the juice, garlic, and herbs in a bowl. Add the fish and marinate in the fridge for at least 15 minutes.

2. Spray a 12"X12" sheet of foil with cooking spray, and place 2 filets of fish on the sheet (reserve marinade). Top with half of the zucchini and repeat layering.

3. Sprinkle chunks of butter over the fish and drizzle the marinade over the pile. Top with salt and pepper.

I only had two fish filets and no foil, and this is what my mountain of madness looked like!


4. Bring foil sides up and seal. Bake for 20 minutes, or until fish flakes with a fork. Since I didn't have foil, mine took longer.

While the fish is baking, it's time to prepare the sugar snap peas!

olive oil
3 cups whole sugar snap peas, washed and dried (or frozen)
1 teaspoon sesame seeds
1 teaspoon lite soy sauce

1. Add some oil to a nonstick skillet over medium-high heat. Add peas and stir-fry for two minutes (or a few more if they are frozen). Sprinkle with sesame seeds and stir-fry for two more minutes. I added a handful of slivered almonds at this point, because I had them on hand!

2. Drizzle peas with soy sauce and stir-fry for 1 more minute.

Enjoy!