Spinach Salad with Broiled Salmon

Level: Easy
Serves: 1
Advertisement - Continue Reading Below

Ingredients

For salmon:
  • 5 oz. wild salmon filet*
  • 1 tsp. olive oil
  • ½ tsp. dried dill weed
  • 1/8 tsp. salt
  • juice of 1 lemon
For salad:
  • 1 ½ c. spinach
  • 1 tbsp. slivered almonds
  • 1/3 avocado
  • dash of cayenne
  • 1 tsp. vinegar (any kind you like)

Directions

  1. For the salmon: Preheat the broiler. In a small bowl, mix olive oil, dried dill weed, salt, and lemon juice.
  2. Broil on both sides until lightly browned and just cooked through.
  3. Place wild salmon filet* on a foil-lined baking sheet and brush both sides with the sauce (no need to use all of it).
  4. For the salad: Combine spinach, slivered almonds, and avocado with a dash of cayenne sprinkled on it, andvinegar.

380 cal, 26 g fat, 27 g protein, 12 g carb, 3 g sugar, 7 g fiber, 390 mg sodium, 60 mg cholesterol per serving

*Note: You can also sub in 4 oz canned wild salmon (5 oz uncooked wild salmon, above, will cook down to about 4 oz) for a quick-fix lunch.

This recipe originally appeared in the January/February 2015 issue of Dr. Oz The Good Life.

More recipes like this
Crunchy Salmon with Apple and Baby Kale Salad
Crunchy Salmon with Apple and Baby Kale Salad
Salmon BLT Salad
Salmon BLT Salad
Blackened Salmon with Corn, Tomato, and Avocado Salad
Blackened Salmon with Corn, Tomato, and Avocado Salad
Day-Off Diet Lunches
Green Bean Salad With Salmon
Spinach Roulade
Spinach Roulade