Baked Salmon and Fresh Red Onion-Tomatillo Salsa
Serve 4
Salmon
1 pound salmon fillets (4 pieces)
Spice blend (Penzey’s Sunny Paris works very well)
1. Preheat oven to 375F
2. Place salmon in a baking dish. Season. Bake until done (approximately 16-18 minutes.)
3. Top with tomatillo salsa
Nutritional data (per one 4 ounce fillet):
Calories: 190
Fat: 9g
Sat fat: 1.5g
Chol: 70mg
Sodium: 50mg
Carbs: 0g
Fiber: 0g
Protein: 24g
Red Onion-Tomatillo Salsa
Serves 4
While the salmon is baking, mix together:
3 medium tomatillos, diced
1/2 cup red onion, diced
Juice of 1 lemon (2-3 tablespoons)
1 tsp fresh lemon zest
Set aside to let the flavors blend.
Nutitrional data (approximately 1/3 cup portion):
Calories: 46
Fat: 0.5g
Sat fat: 0g
Chol: 0mg
Sodium: 0mg
Carbs: 3.4g
Fiber: 0.8g
Protein: 0.4g
Spinach-Strawberry Salad
Serves 4
In an large bowl, toss together:
6 ounces baby spinach
1/2 cup sliced, toasted almonds
8 ounces fresh strawberries, sliced
To toast the almonds, heat a non-stick skillet over medium-high heat. Add almonds and saute dry (no oil.) Toss frequently. The almonds are done when they begin to turn light brown and are fragrant.
Make the dressing:
2 tablespoons lemon juice
2 tablespoons white vinegar
2 tablespoons Splenda (or 5 tablespoons table sugar)
1 tablespoon olive oil
1 tablespoon poppy seeds (optional)
Pour dressing over spinach and strawberries. Toss to coat.
This salad does not make a good leftover salad. The spinach wilts, and the strawberries get mushy. Eat it freshly made.
Nutritional data:
Calories: 142
Fat: 10.5g
Sat fat: 1g
Chol: 0mg
Sodium: 39mg
Carbs: 9.8g
Fiber: 3.5g
Protein: 4.5g