Coconut, Dijon, Fig Salmon

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Oh hayyy! How was the day? I had a typical Tuesday - nothing too crazy. My workout this morning was intense and I was already super sore from yesterday's class (um, we did 30 suicides at the end of boxing). Sooo, tomorrow is looking like a rest day. I find that Wednesday is typically a smart day to take a rest day even though I don't usually want to rest on a Wednesday. Does anyone else go through that same thought process?

Moving on, I had a craving for salmon which worked out nicely because Rob isn't around tonight. I'm fairly certain that the only food that Rob doesn't like that I LOVE is my beloved salmon. Tonight's recipe was gooood, so I'll try this one another time to see if it'll cause a turn! (we'll see)

This recipe is (kind of) a take on the recipe that made me love salmon back when I was in high school. My mom started making salmon way before it was trendy and created this whole-grain dijon mustard/brown sugar glaze that made it taste absolutely divine. I used to ask for it all the time.

Not only is this meal ridiculously easy to make, it's also incredibly healthy. Here's what's needed:

Coconut, Dijon, Fig Salmon, Serves 1-2 based on spread and size of salmon

Need:
- Dijon mustard (1-2 tbs)
- 1 part Coconut butter (if you are in a pinch and don't have coconut butter - you could try mixing equal parts coconut oil with shredded coconut) (1 tbs)
- Fig jam (1/2 - 1tbs)
- WILD salmon

How:
- Mix all three ingredients in a bowl 
- Spread on salmon
- Broil on high for 5 minutes
- Bake in a 415 degree oven for another 5-7 minutes
- Serve & Enjoy!

Photos for reference...

I paired the salmon with roasted asparagus and roasted sweet potatoes. For the asparagus, I drizzled them with evoo and salt and put them on the same pan as the salmon so they cooked along with it. For the potatoes, I tossed them in evoo and chopped rosemary. Then, I started them in a 415 degree oven for 10 minutes before everything else and then moved them to the rack below the salmon for the rest of the cooking process.

Done and done. This glaze was INCREDIBLE -- that coconut butter is already becoming a favorite of mine in the kitchen. This salmon wasn't as much coconutty as it was dijony/figgy goodness, but, the coconut made it all work. Plus, it provides some added health benefits. Enjoy!

QUESTIONS: DO YOU LOVE/HATE SALMON?
DO YOU LOVE/HATE REST DATES? (I have a love/hate relationship with them)
DOES TODAY FEEL LIKE WEDNESDAY OR IS IT JUST ME? 

xo