Baby Spinach Salad with Pan-Seared Salmon
Serves 2
Ingredients for the salmon:
2 6-ounce wild salmon fillets
2 Tablespoons fresh lemon juice
2 Tablespoons organic extra-virgin oil
sea salt and ground black pepper to taste
Ingredients for the salad:
3 cups of organic bagged baby spinach salad
2/3 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
sea salt and pepper to taste
1/8 cup of slivered almonds (topping)
Directions:
In a shallow bowl, mix lemon juice, olive oil, salt and pepper and place the salmon fillets into this mixture. Let stand for 15 minutes, then cook the salmon fillets in a pan over medium-high heat for 2-3 minutes. Reduce the heat and cook the fillets through for about 3-4 minutes more or until done. Meanwhile, combine the salad ingredients in a large salad bowl. Top with cooked salmon and slivered almonds. Serve.
Yogurt & Avocado Dip
Serves 8
Ingredients:
4 ripe avocados, peeled and chopped
1 cup of organic, plain, whole fat probiotic-rich yogurt
4 Tablespoons fresh cilantro, chopped
2 Tablespoons ground cumin
½ teaspoon Celtic sea salt
1 garlic clove, minced
½ cup finely chopped onion
3 Tablespoons fresh lime juice
Directions:
Place all the ingredients in a food processor or blender and process until smooth. Serve with sprouted tortillas, pita or chips.
Recipes courtesy of Extraordinary Health Team