February 28, 2014

Guest Post: Healthy Salmon plus a Salad!

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! 

Serves 2

-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.
-1/2 lemon.

-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.

-Mix extra virgin olive oil with balsamic vinegar. Add salt and pepper.

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