Baked Wild Salmon with Carrot and Cucumber Salad

Baked Wild Salmon with Carrot and Cucumber Salad

Learn about super food spinach.

Learn about super food dandelion.

Learn about super food beets.

1 tbsp chopped fresh dill

1 tbsp extra virgin olive oil

4 (1-1/2 to 2 inches thick) wild caught salmon fillets, skinned (1-1/2 lb)

Pinch salt

Grated Carrot and Cucumber Salad

1 tbsp grated lemon rind

¼ cup lemon juice

1 tbsp chopped fresh dill

1 tbsp apple cider vinegar

1 tbsp extra virgin olive oil

1 tbsp Real Canadian Maple Syrup

½ tsp hot pepper sauce

¼ tsp salt

½ cucumber, grated

½ carrot, grated

4 cups greens (spinach, beet greens, dandelion or a mixture)

In bowl, whisk together lemon rind and juice, dill, vinegar, oil, maple syrup, hot pepper sauce, and salt. Add cucumber and carrot; stir to coat.

Mix dill with oil; rub over both sides of fillets. Place on greased, rimmed baking sheet; bake in 250°F (120°C) oven for 15 to 20 minutes or until fish flakes easily. Sprinkle with salt.

Meanwhile, add greens to salad; toss to combine. Serve and enjoy!

Happy Lifting!

This article was researched and written by @MrsToronto1


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