Happy Friday readers! Today my wonderful friend Miguel is sharing a yummy recipe on the blog. Thank you Migue!
On a different note, I finished midterms yesterday and I’m still trying to recover my brain from so much studying. On Tuesday, I’ll have one more guest post and then I’ll be back to blogging my own recipes and stories. I hope you a wonderful healthy weekend!
-2 Salmon ﬁlets (without skin), 6 to 8 ounces each.
-Salt & Pepper.
-2 to 3 splashes of extra virgin olive oil.
-3 tablespoons of chopped garlic.
-3 tablespoons of chopped fresh red pepper.
-3 tablespoons of chopped green-onions.
-Preheat oven to 350 F.
-Take an appropriate portion of aluminum foil to accommodate the 2 salmon ﬁllets (enough to cover the ﬁllets completely).
-Place the salmon ﬁllets on the aluminum foil. Season the ﬁsh with salt and pepper.
-Then, add the splash of extra virgin olive oil. Sprinkle the chopped garlic, red pepper, and green-onions on top of the ﬁllets.
-Finally squeeze the half lemon and cover the ﬁsh with the aluminum foil.
-Place it on a baking sheet and put it in the oven for about 25 to 30 minutes.
-When the time comes, remove the salmon ﬁllets from the oven and transfer them to individual plates.
-2 cups of Baby arugula.
-4 Chopped Mushrooms.
-8 Chopped tomatoes cherries.
-Touch of goat cheese.
-1/2 cup of cranberries.
Dressing:-Mix extra virgin olive oil with balsamic vinegar. Add salt and pepper.