My Father's Day Lunch Recipe

Updated: Aug 21, 2020

Hey Luvlies!!

Father’s Day was this past weekend and I was given limited restaurant gift options thanks to this global pandemic. Thankfully, my Mom helped me come up with an idea for what to give my father, godfather, and grandfather for Father’s Day—a home-cooked meal.

One of my favorite hobbies is cooking, so I decided to make lunch for the special fathers in my life. There’s nothing like a good home-cooked meal to show someone you care. I chose to show love with a pan-seared salmon, baked sweet potato, salad.

Check out the recipe below and try it for you and your family.

What you’ll need:

  • Salmon

  • Sweet potatoes

  • Tomatoes

  • Bell pepper (red, yellow, orange)

  • Goya adobo

  • Red pepper flakes

  • Pink Himalayan salt (found at Trader Joe’s)

  • Black pepper

  • Extra virgin olive oil

  • Butter

  • Poppyseed dressing (optional)

  • Green leaf lettuce

  • Spring mix lettuce

  • Red onion

  • Cucumber

  • Craisins/raisins

  • Garlic powder

  • Garlic salt

  • Oregano

  • Grapeseed oil

  • Aluminum foil

Here’s what you need to do…

First thing I suggest you do is start on the baked sweet potatoes, since they take the longest to cook.

Preheat the oven to 400°. Rinse the sweet potatoes and sit them to the side. Take a sharp knife and poke deep holes in the sweet potatoes. BE CAREFUL!

Take 1 tablespoon of extra virgin olive oil and rub on each sweet potato.

Wrap each sweet potato in aluminum foil and place them into the oven. Bake for 45 minutes to an hour.

Next, prep your salad...

Rinse your vegetables thoroughly. Dice ½ of the red, yellow, and orange bell peppers, ½ of a red onion and slice 1 whole cucumber. Cut the cherry tomatoes in half. Rinse pieces of the green leaf lettuce and spring mix and pat dry. Place all to the side.

Put your lettuce on a serving dish and sprinkle some of your tomatoes, bell peppers, red onion, and cucumber. Add craisins and raisins for garnish and something sweet to balance your flavors. Season it with black pepper, garlic powder, a dash of garlic salt, and a sprinkling of pink Himalayan salt, and oregano.

Drizzle on a little olive oil and with your hands “massage” the salad by lightly tossing it around. You can gradually add more olive oil if you want, but I suggest a taste test to see if you need a bit more seasoning. When you feel it’s good to go, set your salad aside. When the rest of dinner is finished, garnish the salad with the rest of the tomatoes, bell peppers, red onion, cucumber, craisins, and raisins.

Time for the salmon...

Salmon cooks fast so you want to save this as the last step. Rinse the salmon, then pat it dry.

Heat a pan with 2 tablespoons of grapeseed oil. As your pan is heating, season the salmon with Goya adobo, black pepper, red pepper flakes (not a lot), and pink Himalayan salt.

Before adding the salmon in the pan, check on your sweet potatoes by sticking a fork in each one to see if they’re tender.

Now, place your salmon into the pan and let it cook for 15 minutes on the top, until you get a nice crust. Then flip the salmon on its back and let it cook for another 10 minutes. I like to wait until the skin of the salmon starts to fall off the fish.

Take your sweet potatoes out of the oven, if you haven’t already. You can season your potato however you like; I prefer mine with a little butter. Now is also a good time to drizzle a couple teaspoons of the poppyseed dressing on your salad, if you feel it’s needed.

And that’s how I made my Father’s Day lunch. Unfortunately, I didn’t get pictures of the finished meal after it was done and looking all pretty. But, below is the aftermath, LOL! I think it’s safe to say that my father, grandfather, and godfather enjoyed it very much.

Give this recipe a try and let me know how it turned out. Don't be like me and forget to share pics of your finished product. :)



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