Roasted Salmon with Strawberry-Arugula Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
This is everything we want in a summer meal: Fast, easy and super fresh.
Ingredients
4 salmon pieces (about 2 lbs.)
extra-virgin olive oil
kosher salt
Freshly ground black pepper
2 lemons, cut into wheels
2 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
16 oz. sliced strawberries
10 oz. arugula greens
1/2 red onion, thinly sliced
2 tbsp. Chopped chives
Instructions
Preheat oven 450 degrees F. Line rimmed sheet pan with parchment paper. Rinse salmon and pat dry thoroughly. Drizzle with olive oil, season with salt and pepper. Place 3 lemon wheels on top of each piece and bake for 10 to 12 minutes. (Time may vary depending on thickness of the fish.)
Meanwhile, in a jar add balsamic vinegar, mustard, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shake well and refrigerate until ready to serve.
Toss strawberries with arugula greens and red onion.
Divide greens between 4 plates and drizzle with dressing. Top with salmon and garnish with chives.
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