Calling all parents: Am I alone in feeling like it all comes down to me at the end of the day to put food on the table that is healthy, tasty and satisfying?

I love the lazy days of summer as much as my kids do - it's fun to forget about being a mom for a while.

But with all fun in the sun to be had, I find at the end of a hot day at the pool, beach or wherever else we find ourselves, it's daunting to think about getting involved in a big meal production.

I have to remind myself that dinner isn't meant to be a chore - and doesn't have to be. The best meals are the ones the kids actually ask for; it makes it even better when it’s both healthy and super simple to prepare. So when I told the kids we were having salmon with guacamole they were especially excited.

I decided to serve this tasty fish with guacamole years ago, really as an experiment - a recipe created out of necessity. I had avocados that needed to be used, but the only protein I had in the freezer was a big slab of salmon - so I put the two together and voila! Success!

Because it’s served over fish, I use lemon instead of lime in the guacamole. This dish is a favorite treat, and something we do not have very often due in part to the high price of salmon, and the fact that my kids can eat a ton of it.

The fish is prepared simply, with a little olive oil, salt and pepper. Slices of lemon burst during the cooking process, as a thin layer of crushed garlic lightly browns, creating a delicious glaze. The guacamole brings such a nice freshness to fish that really is the perfect compliment, and the recipe is simple and can be done in minutes while the fish is cooking. I hope you and yours like this recipe for Lemon-Garlic Salmon with Guacamole. Enjoy!

For Salmon:

3-4 lb. boneless salmon
2 T. garlic
½ tsp. salt
½ tsp pepper
2 T. olive oil
1 large lemon sliced thinly

For Guacamole:

3 ripened avacadoes, peeled, pits removed and mashed
1 lemon, juiced
1 tsp garlic powder
1 tsp. salt
¼ tsp. pepper
1 jalapeno pepper
½ green bell pepper, chopped
½ red bell pepper, chopped
½ red or white onion, diced

1/4 c. chopped parsley, or cilantro

plastic wrap

To prepare fish:

Place salmon on broiling pan, set oven to low broil. Rub salmon with crushed garlic, drizzle with olive oil, and sprinkle with salt and pepper. Place slices of lemon down center of fish, and place fish in center of oven. Broil for 20-25 minutes, do not turn over. Fish is done when cooked through and slightly browned on top.

To prepare guacamole:

While fish is cooking: In a glass bowl, mash guacamole and add spices. Mix well, add vegetables and stir to combine. Add ½ of one juiced lemon (about ⅛ c.) into guacamole and mix well. Flatten guacamole in bowl and use the reserve lemon juice to cover top of guacamole-do not stir this in.

Using the plastic wrap start in the center and place directly on guacamole moving out to the edges of the bowl, pressing air bubbles out as you go. The acid in the lemon create a barrier and will keep the guacamole from turning brown, and the plastic wrap is an additional barrier.

Place guacamole in fridge to cool. When fish is done cooking, serve with a healthy dollop of guacamole. Optional garnishes are sour cream, chopped red or green peppers and onion, or even salsa.