tracyHEAD

14 Comments

  1. Monica erre
    March 11, 2016 @ 3:49 pm

    Thanks for the recipe. I really like the salmon .I eat with lemon and oil extravergine 🐟🍋

    Reply

    • tracyhensel
      March 12, 2016 @ 6:37 pm

      Your welcome, Monica! I hope you enjoy! Have a beautiful weekend! xo

      Reply

  2. Ronda Geldean
    March 14, 2016 @ 10:31 am

    OK, Sorry….this is actually about your “eggs” you eat….
    Would you mind sharing what skillet you use? I have such a problem with eggs sticking in my pans, without using any “bad” things with it! LOL
    Thank YOU!

    Reply

    • tracyhensel
      March 15, 2016 @ 6:34 am

      No problem Ronda! I don’t use any sprays or anything when making my eggs, either. But I also don’t have any real sticking. Once in awhile there will be a type of egg film on the bottom (if I haven’t been constantly scrambling them), but it peels right off. I believe my pan was purchased as a set from Sam’s club. Prior to the purchase, we did some research on safe & healthy cooking surfaces & this is what we were led to, I will try to find out the exact name & get back with you. The pans were not expensive .. I do remember that. I wish you better luck & we’ll get back with you later. Have a nice day!

      Reply

    • tracyhensel
      March 15, 2016 @ 8:06 am

      Ronda, the pans are by Cuisinart. That’s all the information I have. Again, purchased at Sam’s Club. Good Luck on those eggs!

      Reply

  3. Roselen
    March 15, 2016 @ 5:39 pm

    Hi, Tracy. I purchased a bag with salmon fillets like you did, but I just noticed yours was skinless, mine came with the skin. I’ll have to look for the “skinless” kind. I prepared like you did and it’s delicious. Now I have salmon ready to go for lunches for me. I’ll have to get the glass to-go containers like you’ve shown. Thanks for the idea!

    Reply

    • tracyhensel
      March 15, 2016 @ 6:00 pm

      Nothing wrong with the skins being on Roselen! If they are wild-caught, turned out good, I say go for it. If the ones you purchased are convenient … stick with them. Glad you enjoyed the recipe! Lunches are made & you are prepared! Way to go! Thanks for sharing! xx

      Reply

  4. Laurie
    March 24, 2016 @ 12:59 pm

    I have a vegetarian question. Is it carb over load to eat mostly pastas, grains, fruits & veggies & beans (for protein)?

    Reply

    • tracyhensel
      March 24, 2016 @ 5:55 pm

      Laurie, I am going to answer this question as if I was giving my input to one of my clients. If you are currently eating this way, is it working for you. Meaning .. do you feel good? Are you maintaining your weight where you would like? If the answer is yes, then by all means … I don’t see a problem with it. It wouldn’t work for me personally, but I am all about feeling optimal. Let that be your guide. If it is something considering ‘trying’. Go ahead, go back to the questions I have above and decide if it works for you from there. Beans don’t supply the body an adequate amount of protein .. in my opinion. Hope this was helpful.

      Reply

  5. Adele Trimble
    August 27, 2017 @ 8:43 pm

    I usually make my salmon in foil packets, but thought I’d try your recipe. I prepped it early, then had to go out of town for an open house (I’m a realtor). After a very busy day, I tossed these in the oven and they were so easy. I added some potatoes and a green salad, and dinner was on the table! I will add a little more water next time and decrease the baking time a bit to keep from drying out. Thanks for the recipe Tracy!
    -Adele

    Reply

    • tracyhensel
      August 28, 2017 @ 5:01 pm

      Glad you enjoyed the recipe, Adele. Yes, all ovens cook different. Glad you found what works for you.

      Reply

  6. VegasDude
    September 12, 2017 @ 4:43 am

    OMG.. You make me believe “I” could do a BLOG.. I do stuff like THIS all the time..

    Cook stuff, Creative Staging with tons of pics.. Put it on Facebook, or send to friends.. LOVE IT.. !!!

    And YES.. I use Frozen Salmon too.. straight to the Oven.. Salmon, Cod.. It’s Foolproof…

    And I’m a night owl… I get inspired to cook like… at 3am !! .. Start mixing bread dough at midnight.. :0)

    Matter of Fact.. IT’s 1:42am here in Vegas. AND.. I just turned on the OVEN.. to make Your Recipe !!

    Best to you ALWAYS !!!! Dennis….

    Reply

    • VegasDude
      September 12, 2017 @ 4:47 am

      I usually do them in foil – sealed.. or Parchment Paper folded/sealed… that’s interesting. kinda tricky..

      Reply

    • tracyhensel
      September 12, 2017 @ 8:57 am

      Hi Dennis! First of all, yes … you certainly could do a BLOG!! I love that you were making my Salmon in the middle of the night! Bless you! I hope you enjoyed! Good Luck WHEN (not IF) .. you get that blog going!!!

      Reply

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