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Two years ago I was very uncomfortable with my physical appearance because I had let myself become overweight. I made a commitment to begin exercising on a regular basis and to eat better. I lost about 35 pounds in five months and was feeling much better. However, my mind and body had reached a plateau and I was quickly becoming bored and frustrated. I was seeking new ideas, new challenges and new advice to motivate myself. I was also looking to improve muscle tone and definition. That is what brought me to Fit 4 Life. After just a few weeks of slow strength training and following their diet advice, I began to see amazing results. Not only did I lose body fat and increase muscle tone, I felt energized and excited. The entire staff is extremely knowledgeable and supportive. I am grateful for Fit 4 Life because now I am certain that I will continue to be motivated and see results.
- Jill Wood
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Oven Baked Salmon with Sun-Dried Tomato and Salsa Mayonnaise
 This recipe is compliments of the newlyweds, Mr. and Mrs. Monday. (I only tell you that so you can blame them if it's not good.) But I don't think this dish will be anything short of delicious. Your comments are always welcome, so let me know what you think!
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Ingredients
- 1 tsp canola oil
- 1 large skinless and boneless salmon fillet (about 3 pounds)
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1 cup combined bread crumbs and ground hazelnuts (from 1 slice bread and 1/4 cup hazelnuts processed in a food processor)
Salsa Mayonnaise
- 4 oz. sun-dried tomatoes packed in oil (about 3/4 cup)
- 3/4 cup fresh store-bought salsa
- 1/4 tsp salt
- 2 cups low-fat mayonnaise
- 3 tbsp chopped fresh chives
- 1 cup coarsely chopped fresh parsley
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Method
- Heat the oven to 200 degrees. Oil a platter with the oil. Arrange the salmon on the platter and sprinkle it with 3/4 teaspoon salt and 1/2 teaspoon pepper. Turn the salmon over and sprinkle it with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Sprinkle the hazelnut-crumb mixture on top of the fillet.
- Bake for 40-45 minutes, until the salmon is barely cooked.
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