Feb. 5th, 2012

megido: whatdoesgodneedwithastarship.com (Xenodurr: you're not my real dad!!!)

SUDDENLY, SOMETHING HEALTHY!! This is a recipe from a healthy eating cookbook that for the most part didn't have a lot of great recipes, but this one was a winner. It's also incredibly easy to make and doesn't take a lot of prep work. It's also deliiiiiicious :d And I have nutrition information for you too! So you can see how healthy it is:

Per serving: 500 calories, 33 grams of fat, 6 grams of saturated fat, 40 grams of protein, 11 grams of carbohydrates, 5 grams of dietary fiber, and 360 miligrams of sodium. Not bad.

Warm Salmon and Asparagus Salad

2 pounds asparagus, with the ends trimmed
2 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for baking dish
4 (6 oz) salmon fillets (NOTE: I cut this amount in half if I'm just eating by myself, and even then sometimes I can't finish it)
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar (or mirin)
5 oz. spinach greens (any kind of salad green will work, but spinach goes best with it)
Salt and pepper

Preheat oven to 450 F.

Place asparagus in a single layer on a baking sheet; drizzle with 2 teaspoons olive oil, season with salt and pepper, and turn to coat. Bake until lightly browned, about 20 minutes.

While the asparagus is roasting, remove skin from salmon fillets and rinse. Lightly brush a baking dish (I use a glass pie dish, it's just the right size) with olive oil, and add the salmon. Season with salt and pepper. Bake until fish flakes easily with a fork, about 15 minutes.

Combine mustard, vinegar/mirin, 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl for the dressing.

Mix salad greens and 2 tablespoons of the salad dressing in a mixing bowl; toss to lightly coat. Serve asparagus over the greens, with the salmon on top. Drizzle the rest of the dressing on top of the salmon.


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