- 5 oz. wild salmon filet*
- 1 tsp. olive oil
- ½ tsp. dried dill weed
- 1/8 tsp. salt
- juice of 1 lemon
- 1 ½ c. spinach
- 1 tbsp. slivered almonds
- 1/3 avocado
- dash of cayenne
- 1 tsp. vinegar (any kind you like)
- For the salmon: Preheat the broiler. In a small bowl, mix olive oil, dried dill weed, salt, and lemon juice.
- Broil on both sides until lightly browned and just cooked through.
- Place wild salmon filet* on a foil-lined baking sheet and brush both sides with the sauce (no need to use all of it).
- 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.