Not every meal I make when I drive in from working the week in Virginia is shabby or repetitious, as most of my Friday evening posts would clearly suggest. On my way through Walkertown this evening, I pulled into the local Lowe's Foods and grabbed salmon and broccoli crowns. Together with quinoa, and topped with a chili-lime vinaigrette, it made a fantastic supper. This method of baking the salmon came out just about perfect, so I'll be keeping this recipe's directions in mind for future meals.
"Baked Salmon with Lime Vinaigrette," from the center Recipe Cards in Cook's Country, April/May 2012.
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