Salmon with Roasted Veggies, Burrata and Gremolata

& why I make tv rules for myself

Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes, musings, and faves in your inbox every Wednesday! Paid subscribers get even more on Fridays — right now I’m doing a 30-minute budget meal series! Learn more about the paid tier of my newsletter here. You can also try a week for free!

CATCH UP!

I’ve been in a nice flow lately where my life seems to be in balance — I’m pushing myself at work, spending time with friends and family, and nurturing my body to help support this little bebe. I’m someone who thrives with things to focus on, and my days have been full in the best way.

Sometimes I wish there were more hours in the day (who doesn’t), but then I remind myself how lucky I am to have activities to fill my time. And it’s raining in LA for the whole week, and I’m not even complaining about it! And yes, yes, I know everything will change once we have a newborn, no need to remind me. Let me bask in my equilibrium and false perception of being busy while I still can.

We just finished Love Is Blind, and I have to say, that was the worst season yet. I’m glad we wrapped that up now so we can finally start White Lotus. I’m also trying to finish up Family, Family, but I haven’t been that into it, which means I wasn’t motivated to read. I’ve reimplemented my rule of TV in bed only during the weekends, which means I have to read before bed during the week. This forces me to pick up books, and I also find that I sleep much better this way. I was lax about this rule during the first trimester when I felt nauseous and needed help falling asleep, but it’s time to buckle down again because I have a lot of books sitting on my shelf that I’m eager to read.

THINGS I’M LOVING!

I am a big journaler, and I love writing things down so I can remember them later. This pregnancy has been no exception, and I’ve been using this Pregnancy Journal to track how I feel each week as well as make note of milestones. There are prompts that ask about your food cravings and aversions, places to rate your mood, sleep, and energy, appointment tracking, and just general areas to write about things you want to remember. This pregnancy is already starting to fly by, so I’m glad I’ll have something to look back on to know how I was feeling throughout.

I’ve been very much looking forward to spring fashion, and I immediately fell in love with this Embroidered White Button Down from Sezane. I love that it’s an elevated version of a white button-up, and the cotton is thick and really nice quality. I’ve been wearing this top with jeans since the weather has been cooler, but I’m looking forward to wearing it over the summer over a bikini at the pool!

THIS IS THE LAST OF MY GAP HAUL I SWEAR (well, for now at least). I got all squared up with my loose pull-on jeans and my absolute fave striped pants, but the final pair in my collection of bump-friendly (but not exclusively for preggos) pants are these Mid-Rise Soft Barrel Jeans in Off-White. They felt like a good transitional piece into spring and summer, and once again, they’re so comfortable. I sized up, and the pants go a little longer below the ankle, which I like.

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Supplements

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RECIPE!

I was craving a bowl of salmon and veggies the other day, which is indeed delicious on its own, but I wanted to make it special. So of course, like all basic bitches, I threw burrata on top, and I have no regrets. The herby parsley gremolata provides a nice savory and citrusy contrast to the rich and creamy burrata, which means each bite is nice and balanced but full of flavor and texture.

I used carrots and roasted sweet potatoes, but as the seasons change, you can use any in-season, roasted vegetable. I’m thinking zucchini and peppers in the summer would be so delicious!

Salmon with Roasted Veggies, Burrata and Gremolata

Ingredients (serves 2)

Salmon & Veggies

• 2 salmon filets (about 1 lb total)

• 1 large or 2 small/medium sweet potatoes, diced

• 1 bunch multi-color carrots, cut into 1-inch slices

• Olive oil

• 5-6 oz burrata

• Salt and pepper

Gremolata

• 3 tbsp finely chopped parsley

• 2 cloves garlic, minced

• 1/4 cup olive oil

• Zest of 1 lemon

• Juice of 1/2 lemon

• Pinch of salt

• Pinch of crushed red pepper

1. Preheat oven to 400 F. Add sweet potatoes and carrots to a large baking sheet, and drizzle generously with olive oil. Add a pinch of salt and pepper, and toss together. Create space in the middle of the baking sheet, and add the salmon filets. Season with a little salt, and transfer to the oven.

2. Bake for about 15 minutes or until salmon is flaky. Remove the salmon from the baking sheet and set aside on a plate, and turn the oven up to 425 F. Transfer the vegetables back to the oven, and bake for another 15-20 minutes until they’re soft but not mushy.

3. While everything is baking, prepare the gremolata. In a small bowl, add chopped parsley, garlic, olive oil, lemon zest and juice, and a pinch of salt and crushed red pepper. Mix together until smooth.

4. When vegetables are ready, add to the bottom of two bowls. Top with the salmon, and spoon on chunks of burrata. Drizzle on the gremolata (you might have a little extra at the end), and then enjoy! Can be served warm or room temp!

IN CASE YOU MISSED IT!

Last week, paid subscribers received another 30-minute budget meal recipe! I’ve been really into refried beans, so these tostadas were the perfect meal. Light and filling but fresh feeling!

Just a reminder that anytime you become a paid subscriber, you get access to ALL of the past recipes in the archive. You can always do a free 7-day trial as well!