Pistachio crusted salmon and sweet potato muffins for Sunday Supper

As many of you may know if you’ve been reading for a while, my husband is gone, well…a lot. Between his civilian job and his Army reserve duty I’m lucky to have a partner in crime very often.  He finally arrived home this weekend after a month of training so I decided to prepare our tradition Sunday Supper tonight.  It’s been a while since I’ve put forth any effort into my cooking, because in all honesty it’s just been too much work to manage all the things.  So the fact my children are still breathing happy and healthy is saying a lot.  I may have only acquired 14 grey hairs…this time. LOL!!

Today was busy with grocery shopping for the week, and I really wanted to get my work outs in after 2 days of rest.  Great success with day six of my 30 day shred, and I even squeezed in a quick run.

My mini joined me today, YAY!
My mini joined me today, YAY!

Next was food prep for the week.  I cleaned all the fruits and veggies I purchased from the store and put them in Ziploc bags for quick access for the family.

Yup, that's just for my work week.  I eat at least 2 egg whites every day.
Yup, that’s just for my work week. I eat at least 2 egg whites every day.
Fruits and veggies for the week…green grapes, red peppers, cauliflower, radishes and cucumbers!

Next it was time to prepare Sunday Supper.  Here are my recipes!

Pistachio crusted Salmon

Preheat oven to 325 degrees

I large fillet of salmon, cut into 4 ounce servings, and seasoned with salt and pepper. *make sure to pat dry your fillet with a paper towel before seasoning.

The juice of 1 lemon-pour this over the salmon evenly

2 pats of butter

1 cup of shelled pistachios

Drizzle of coconut oil

Place the butter and pistachios in a food processor and pulse on high.  Drizzle in the coconut oil to loosen up the mixture, then spread evenly on the salmon.  Bake at 325 degrees for 30 minutes.

Sweet potato muffins

I large sweet potato peeled and shredded

1 cup of parmesan cheese, grated

2 eggs

1/4 cup of panko bread crumbs

1/4 cup of pancetta that has been browned, rendering off the fat, and drained on a paper towel.

Season with salt, pepper, red pepper flakes and parsley to taste

Mix well and set aside.  Preheat the oven to 325 degrees, and spray a muffin pan with nonstick spray.  Fill the cups to the top with the mixture, and bake for 45 minutes at 325 degrees.  *I made these first, and then put the salmon in the oven for the last 30 minutes so they could cook at the same time!  It worked perfectly!!

All I can say is, YUM!
All I can say is, YUM!
Serve with a side salad to add texture and freshness to the dish!
Serve with a side salad to add texture and freshness to the dish!

Dinner is served!!!  It feels so good to be back in creative mode with my cooking, and I pray this is just the beginning.  Thanks for your support!  That cook book WILL happen someday!!

What’s your favorite family meal? Do you meal/food prep on the weekends for the upcoming week?

Have a great week everyone!!

❤ Michelle

23 thoughts on “Pistachio crusted salmon and sweet potato muffins for Sunday Supper”

  1. Wow, that meal looks beautiful. I’m impressed with all your meal prep. I need to start getting better about that on the weekends so weekday food is easier.


  2. Those sweet potato muffins sound/look incredible! I usually try to meal prep on Sunday just enough so I can make one large meal and eat it for lunch during the week. But meal prep is hard… especially when it’s nice out and I’d so much rather be at the beach 🙂


  3. MMMMMM your dinner looks fabulous!!!! I spent several hours on Sunday prepping. I made my lunch for the whole week, plus a paleo shepherd pie, paleo stuffed peppers and a whole tray of spinach and mushroom lasagna. I also made coconut flour waffles for breakfast! Less to do during the week 🙂

    Liked by 1 person

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