Pan Fried Salmon Dinner, with Quinoa Salad, and Creamed Spinach
This is the season for salmon and fresh garden vegetables, so now is a great time to go wild and/or farmed. Vegetables patches, and farms, are overflowing with nutrient-packed goodness that will complement your salmon perfectly.
Salmon, nuts, whole grains, fruits and vegetables are the super powers of superfoods.
“If you’re worried about heart disease, eating one to two servings of fish a week could reduce your risk of dying of a heart attack. For many years, the American Heart Association has recommended that people eat fish rich in omega-3 fatty acids at least twice a week. Doctors have long believed that the unsaturated fats in fish, called omega-3 fatty acids, are the nutrients that reduce the risk of dying of heart disease.” Mayo Clinic
Quinoa Salad for 4
Ingredients:
2 cups cooked quinoa
1 cup diced apples
1 cup diced celery
1 cup diced carrots
1 cup coarsely chopped roasted pecans
1 tablespoon dried cherries
Dressing: 1/8 cup Greek olive oil and the juice of ½ lemon, mixed well.
Method:
Creamed Spinach Puree for 4
Ingredients:
1 tablespoon olive oil
1 tablespoon finely diced onions
1 teaspoon finely chopped garlic
I package spinach leaves (350 grams)
1 tablespoon creamed cheese
Method:
Pan-fried Salmon for 4
Ingredients:
4 fillets 5-ounces (140 grams each) salmon fillet
1 whole lemon cut in two halves
2 tablespoons olive oil, divided into two tablespoons
1 teaspoon course sea salt, divided by half
1 tablespoon course ground black pepper, divided by half
2 tablespoons smoked Spanish paprika, divided into two tablespoons
Method:
Plate the meal and enjoy. Happy Summer.
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