Free Online Recipes

Sign Up login



               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format




Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   2

Note- This may seem high in fat but it is good fat from the salmon.
2 6 oz salmon fillets
1 tsp dried parsley
Juice of ½ lemon
1 tsp freshly ground pepper
1 bag prewashed baby spinach leaves
¼ c blueberries
10 grape tomatoes cut in half
1 garlic clove, minced
½ c sweet onion, chopped
1 tbsp olive oil
¼ yellow bell pepper, sliced thinly
20 asparagus spears
1 tbsp honey mustard
¼ c slivered almonds

Place the salmon in a sauté pan with a lid. Cover with cold water to about 1 inch above. Add parsley, lemon juice, and ½ teaspoon pepper, bring to a boil, cover and let simmer for about 10-15 minutes or until fish is cooked through. Cool the fillets and peel off the skin, set aside. While salmon is cooling, sauté the garlic and onion in olive oil until just brown, add bell pepper, asparagus and remaining pepper, cook until veggies are just tender. Add honey mustard the last 30 seconds to slightly caramelize. Divide the spinach, blueberries, and tomatoes on two plates. Place a fillet on each. Spoon the veggie mixture over the salmon and top with the almonds.
SERVING SUGGESTION SERVING SIZE- 1 prepared plate NUMBER OF SERVINGS- 2 NUTRITION FACTS Calories 668 Total Fat 37 g Saturated Fat 6 g Sodium 275 mg Total Carbohydrates 29 g Fiber 10 g Protein 56 g

Originally Submitted

0 Out of 5 from 0 reviews

You can add this SPINACH AND SALMON SALAD recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.