Friday 3.19.2021

“Open WOD 21.2”
For time:
10 Dumbbell Snatches
15 Burpee Box Jump-overs
20 Dumbbell Snatches
15 Burpee Box Jump-overs
30 Dumbbell Snatches
15 Burpee Box Jump-overs
40 Dumbbell Snatches
15 Burpee Box Jump-overs
50 Dumbbell Snatches
15 Burpee Box Jump-overs
50-lb. dumbbell, 24-in. box
Time cap: 20 min.

Recipe of the Week:
Looking for a new side to have with your lean protein? Try out this Oven-Baked Salmon with Almond Parsley Salad.

Ingredients:
12 ounce salmon fillet, cut into 4 pieces
Coarse-grained salt
Freshly ground black pepper
Toasted Almond Parsley Salsa, for serving
Baked squash, for serving, optional

Toasted Almond Parsley Salad:
1 shallot
1 tablespoons red wine vinegar
Coarse grain salt
2 tablespoons capers, rinsed
1 cup fresh flat-leaf parsley
1/2 cup toasted almonds
Extra-virgin olive oil

Instructions:
1) Preheat the oven to 450 degrees F.
2) Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Bake until salmon is cooked through, about 12 to 15 minutes. Serve with the Toasted Almond Parsley Salad and squash, if desired.
Toasted Almond Parsley Salad:
3) Mince the shallot and add to a small bowl. Pour the vinegar over the shallots and add a pinch of salt. Let sit for 30 minutes.
4) Roughly chop the capers, parsley and almonds and add to the shallots. Add the olive oil, tasting as you go. Mix again and adjust the seasonings.