Broiled Salmon with Spinach & Raspberry Salad

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Spinach – a total knockout for getting your required amount of iron (folate), as are other dark, green, leafy veggies.  But today we will be featuring Spinach, along with Omega-3 Fat laden Salmon.  Omega-3′s are good-for-you fats, just don’t ruin a healthy fish by battering it and deep-frying it.  You have just defeated the purpose of having a healthy meat alternative option.

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Ingredients

  • 2 – 3 ounce fresh salmon filets
  • Fresh cracked Black Pepper to taste
  • Sea Salt to taste
  • Olive Oil
  • 2 Cups fresh baby spinach leaves, washed and dried, long stems removed
  • ½ Cup mixed raspberries/blackberries and/or strawberries
  • ½ chopped walnuts or pecans (optional)
  • ¼ cup dried cranberries (optional)

Dressing

  • 1 Tbsp White Balsamic Vinegar
  • 3 Tbsp Olive Oil
  • Salt & Pepper to taste

Directions

Drizzle Olive Oil over salmon filets and sprinkle with sea salt and fresh cracked black pepper.  Bake in 375°F oven on a wire rack over a baking dish for about 15 minutes or until fish flakes easily with a fork.  (Alternatively you can poach salmon in parchment packets)

Meanwhile, prepare salad by heaping spinach onto  2 plates, top with raspberries/blackberries, walnuts and dried cranberries.  Place a salmon filet on top of each salad.  Drizzle with dressing.

Makes 2 servings

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