Spinach Salad with Broiled Salmon

Level: Easy
Serves: 1

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.

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