healthy Spinach & Salmon Salad

Spinach & Salmon Salad

Servings: 2

Prep Time: 15 mins

Cooking Time: 15 – 20 mins

(Per Serving)

Calories: 395
Protein: 42 grams
Carbohydrates: 24 grams
Fat: 15 grams

Ingredients

• 2 wild Atlantic salmon fillets (6 ounces each), rinsed and dried
• 1 teaspoon fresh parsley, chopped, or
• 1 teaspoon dried parsley
• 1/2 medium lemon, juiced
• 1 teaspoon ground black pepper
• 1 teaspoon extra-virgin olive oil
• 1 clove garlic, minced
• 1/2 cup sweet onion, chopped
• 20 asparagus spears, with bottoms cut off
• 1/2 yellow bell pepper, cored, seeded, and cut into strips
• 1 tablespoon honey mustard (use the lowest sodium one you can find)
• 4 cups spinach leaves
• 10 grape or cherry tomatoes, halved
• 1/2 cup blueberries
• 1 tablespoon slivered almonds

Method

1. Choose a skillet that’s large enough to allow the salmon to lie flat; you
may need to cut the salmon in half to accommodate this.
2. Place the salmon in the skillet skin side down, add the parsley, lemon
juice, and black pepper. Cover with about 1 inch of water, or enough to come
just over the top of the fish.
3. Turn the heat on medium and bring the water to a gentle simmer, let
simmer for about 10 minutes, or until the fish is opaque. Remove from the
heat and cover.
4. In a nonstick skillet over medium-high heat, add the oil, garlic, and onion.
Cook for about 3 minutes, or until lightly browned. Add the asparagus and
bell pepper. Bring the heat down to medium and cook for 2 – 3 minutes
longer, or until the veggies are slightly tender. Finish by stirring in the honey
mustard and cooking for 30 seconds longer to caramelize.
5. Now to prepare the salad, evenly divide your spinach, tomato, and
blueberries between two plates. Carefully remove your salmon from the pan
and gently scrape off the skin and fat. Top each plate with half of the salmon,
lay your veggies on top and sprinkle with alm