If you’re looking for a meal that you can quickly whip together with leftover ingredients from your pantry and fridge, then look no further. This dish is well-balanced and oh so good! It's loaded with healthy fats, vitamins, minerals, antioxidants, protein, and fiber.
Health doesn’t have to be complicated, and neither does your diet! Try this meal out and let me know your thoughts in the comments.
Ingredients
- 0.65 lbs Salmon Fillet
- 1 Lemon (juiced)
- 1 Garlic (clove, large, minced)
- Sea Salt & Black Pepper
- 3 tbsps Olive Oil (cold)
- 4 cups Baby Spinach
- 1 cup Cherry Tomatoes (halved)
- 2 tbsps Walnuts (chopped)
- ¼ Cucumber (medium, sliced)
Preparation:
- Preheat the oven to 375ºF (190ºC). Line a baking dish with parchment paper. Place the salmon in the dish.
- Mix the lemon juice, garlic, salt, and pepper together and pour it over the salmon. Pour olive oil on the salmon and bake for 15 minutes or until the salmon is cooked through.
- Divide the baby spinach evenly between plates. Top with the tomatoes, walnuts, and cucumbers. Divide the salmon between the salads and pour the residual juices all over the salmon and salad. Enjoy!
