This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Here we are, summer is officially over and my oldest baby started school again today. I’m not going to lie, I am sad that she’s going back to school but I am excited at the same time.
This momma really needs a break from 3 kids running rampant in the house all day, every day.
I still have my two littlest home with me but for some reason they are much more easy to manage by themselves then when Alyssa is home, too.
I don’t know what it is. You would think that with a 10 year old in the house it would be easier… but it’s not.
Anyway… back to school time is nice because it signals the end of summer and the beginning of cooler weather. While I’m not 100% ready for summer to end, the cooler weather is nice to feel and at least it’s still sunny outside.
Even if it is dipping down into the 50s in the mornings. Brrr.
We definitely had a packed-full-of-adventures summer and I don’t plan on stopping doing fun things together just because one is in school again.
I have a few plans this week with some girlfriends and the little kids to get together and play and I’ve also got a cake decorating workshop coming up this weekend that I’m super stoked about.
Which reminds me I need to find a babysitter.
Unfortunately, I didn’t have enough time to run to the grocery store to grab a fresh wild caught Alaska Salmon but I always keep some frozen wild caught Alaska Salmon in the freezer for nights like this.
I’ve said it before but I always buy Alaska Salmon because it is natural, sustainable and of the highest quality.
Plus, cooking with Alaska seafood is easy, healthy and delicious. You can find it fresh and frozen year round for a wider range of seafood possibilities and healthful options.
So don’t forget to #AskForAlaska when grabbing your salmon to make this delicious dinner.
Since I didn’t have time to run to the store, I just used what I had on hand.
I found some leftover capers in the fridge and decided to make a super simple version of lemon caper pasta but just in salmon form for lemon caper salmon.
Just add all the ingredients to little foil packets and bake in the oven until done.
Serve with your favorite side dish and Boom! Dinner in less than 30 minutes.
Lemon Caper Salmon
- 4 wild caught salmon filets
- 4 Tbsp unsalted butter
- 2 Tbsp capers
- 2 tsp garlic powder
- 1/2 lemon juiced
- 1/2 lemon sliced
- Preheat oven to 375° F and line baking sheet with 4 sheets of tin foil.
- Place 1 filet of salmon on each slice of foil and fold up edges slightly to form little bowls or packets.
- Place 1 Tbsp butter on top of each salmon filet and sprinkle each evenly with capers and garlic powder.
- Juice lemon evenly over each salmon filet and place 1 slice of lemon on top.
- Close packet of foil and place baking sheet in oven. Bake at 375° F for 10-14 minutes or until salmon is done.
- Remove from oven and serve immediately.