Easiest dinner ever

I don’t keep many prepared products in my kitchen, but I have always liked Lawry’s Seasoning Salt. I like the blend of salt, paprika, and spices. It is handy on simple things like fried eggs or boiled shrimp. So I was intrigued by Lawry’s new marinades and spices. Lawry’s Mediterranean Herb & White Wine Marinade with garlic and lemon juice may be a good solution for busy readers who want to try a healthful meal at home, but really don’t enjoy cooking.
The marinade contains basil and oregano, along with white wine, extra virgin olive oil, garlic, and sun-dried tomatoes. This is one of the best products of its type I have tried. It is not too salty and has no weird aftertaste or strange ingredients. Using this marinade, you can make a fresh, healthful dinner in minutes (not including cooking time), with virtually no effort and little cleanup.
Try it!
Oven baked fish with marinade
Preheat oven 425 f/200c
Line foil into a glass pan large enough to hold one 3 to 4 oz. (200-250 grams) fish filet per person.
Use salmon, cod, tilapia or any firm fish fillet you like.
Wash fish and pat dry.
Cover fish with 2 to 3 tbsp. marinade per filet (10 calories per tbsp.)
Optional: Top the filets with 1 tbsp. each Asian deep fried red scallions (20 calories)
Tip: You can rinse and dry frozen filets in the morning. Then place them in the pan with the marinade and leave them to defrost during the day.
Bake 20 minutes in hot oven.
Quick oven-baked vegetables
In another foil-lined pan sprayed with Pam:
1 sliced yellow squash
1 sliced or diced bell pepper
1 sliced or diced sweet onion (Vidalia)
Several whole garlic cloves
Spray lightly with Pam cooking spray or olive oil
Sprinkle light with kosher salt and oregano and fresh cracked pepper or use   Lawry's Seasoned Salt Mediterranean Herb  
Bake 20 to 25 minutes
Discard garlic before serving.
Optional: Sprinkle lightly with lemon juice or Meyer lemon oil and serve hot.
Note: Meyer lemon oil is available in better grocers and online. Just a drizzle gives you a lot of flavour.

Canned wild salmon – beauty in a tin

 Research tells us we are what we eat. The latest research shows that junk food and too much meat can actually age us. Quelle horreur! These salmon cakes are a healthy, delicious, and economical way to prepare wild canned salmon. If the idea of canned salmon makes you turn up your nose, then you obliviously don’t know that canneries use the highest quality wild salmon, free of dangerous PBCs and high in Omega 3. It has all the nutrients you need for beautiful skin and a healthy heart.Crisp salmon cakes

This recipe is light on mayo, but packed with veggies for flavour. It is served on a baby spinach salad with a tasty balsamic dressing. Eating for beauty – it’s a smart thing to do.
Salmon cakes
1 can of salmon, drained well
1 small onion, diced
1 rib of celery, diced
½ red pepper diced
1 tbsp. of drained capers or rinsed capers. If you use salted, chop roughly
½ tsp. each: salt, pepper, and dry mustard (you may use Dijon)
Add a dash of Worcester sauce or Tabasco (use whatever you have — even soy)
Mix with a fork.
Add ½ cup dry good quality bread crumbs
1 scant tbsp. regular mayo or low-fat mayo
Mix and form four patties
Roll patties in prepared seasoned bread crumbs or Panko (add salt and pepper or paprika to unseasoned crumbs)
Chill 15 minutes – do not skip this step
Fry in ½-inch of hot peanut or corn oil. Use hot oil and the cakes will not absorb fat! Drain well on kitchen towels. 
Dressing for salmon cakes:
1 tsp of Dijon
1 finely-chopped clove of garlic
1 tbsp basil chiffonaded (finely shredded)
1/3 cup good wine vinegar plus 1tsp. kosher salt dissolved.
½ cup plus1 tbsp. good olive oil
Whisk or shake
Wash and dry well in spinner two cups of baby spinach
Top with thinly-sliced sweet onion and sliced grape tomatoes to taste.
Toss with vinaigrette
Arrange on plates.
Top with warm salmon cake.
Drizzle cake with vinaigrette.
Serves 3-4 depending on appetite.