If you’re looking for a one-stop shop for all types of yummy recipes, look no further than Heather’s Dish. Many are healthy, while some are more indulgent (hey, we all need those once in a while!) and others are fun in-between goodies. We caught up with this foodie extraordinaire to find out what songs get her groovin’ and which sport she’d play if invited to London this summer.
I’m happiest when I’m: Spending time with my husband. We could be traveling, hiking, grabbing coffee or just hanging out and it’s a guaranteed good time.
My favorite way to work out: I’m a big fan of running, walking, hiking and essentially anything that can be done outdoors! Weight training has always been fun for me too; I love seeing the results as my muscles change. In the summer, I really love paddleboarding—it’s such a fun full-body workout!
My fave fit snack: Carrots and almond butter are amazing together! So either that or Greek yogurt and Love Grown Foods granola. I’m very specific about the granola I like and theirs always hits the spot.
Most embarrassing song I’ll admit I work out to: I don’t really count it as embarrassing, but I love working out to “Proud Mary” by Tina Turner or “September” by Earth, Wind & Fire. The energy in those songs is addictive!
Olympic sport I’d love to try: I grew up playing volleyball and truly miss it. If I could pick anything to really pour time and training into for the Olympics, it would definitely be beach volleyball!
We’re big fans of Heather’s dishes and thought you might be too. Click below for a yummy salmon recipe she’s whipped up that has earned rave reviews.
Blood Orange Salmon En Papillote (Editor’s note: En Papillote means “in paper”)
- 2 6-ounce salmon fillets (I prefer mine skinless)
- 1 large blood orange
- 1 leek, white and light green parts only, sliced into rings and rinsed well
- 1/2 cup sugar snap peas
- 8 stalks asparagus, tough ends trimmed and cut in half
- Sprinkling of dried thyme
- Salt and pepper
- 2 square pieces of parchment paper, 15″ X 15″
- Preheat oven to 400 degrees. Fold each piece of parchment paper in half and re-open. Slice the blood orange into very thin slices and make a bed of them in the middle of each piece of paper, near the crease.
- Place a salmon filet on top of each bed and sprinkle generously with salt, pepper and thyme. Top with leeks, sugar snap peas and asparagus.
- Fold the paper over the bed of salmon and veggies, then fold down the edges to make the paper as airtight as possible (it’ll keep the steam in and cook the salmon).
- Place packets on a baking sheet and bake for 12 to 15 minutes (12 if filets are thin, 15 if they’re thicker).
- Remove and immediately place on plates and open. You’ll get a steam facial that smells like heavenly blood oranges and thyme. Allow to cool, then enjoy!
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