The Reese’s – not the soup. Spoiler alert – I ate it all.
Pea soup leftover from last night’s dinner and slow roasted salmon from meal prep Sunday*.
Both are stupid simple to make and sound much fancier than they deserve to.
The salmon gets some olive oil and salt and then goes into a low oven (like 250°F or so) for 30 minutes or until a thermometer reads anywhere from 110 to 120 degrees. It’s very forgiving because of the low and slow method and if you make it on a Sunday afternoon you can stash it in the fridge and pull off chunks to put in a salad, flake into scrambled eggs, eat alongside a dollop of greek yogurt and a lemon wedge, or float in a bowl of reheated soup. If the thought of lazy fish cookery delights you then go ahead and read this.
While you do that, I’ll be watching this
*Regular meal prep is not a part of my world. I only occasionally find myself with a lot of food for the week when I am particularly bored on a Sunday – in the interest of full disclosure.
