Salt and Pepper Salmon on a Spring Salad

This is without a doubt my favorite dish right now.

  1. It’s healthy.
  2. I can eat a plateful and feel full but not stuffed.
  3. And the salad is THE BOMB. So fresh. Tastes like spring. And not that expensive!

Enough said!IMG_3460



2 salmon fillets
1 lemon
4 large (or 6 small) Brussels sprouts
1/2 cup of parsley
1/2 cup of spinach (or watercress- preferred but pricey!)
1/2 cup of green onions
1 tsp. dry dill
zest of 1 lemon
1 cup brown rice
2 cups water
salt and pepper

Coat a non-stick cookie sheet with olive oil and a generous amount of salt and pepper. Place salmon fillet on sheets and salt and pepper the top. Put in COLD oven and preheat to 450′ for 20-25 minutes depending on the size of fillets.

Pick the large, dark leaves from the Brussels sprouts, chop off ends and clean them. Then peel off most of the leaves, chop this into bite size pieces. Throw away the cores.


Chop parsley, spinach and green onions. Toss all the greens together in a bowl.

Drizzle with oil, sprinkle with salt and pepper.

Top with the zest of one lemon.

Toss again.

To serve: Place hot salmon on top of salad with a side of brown rice.

Be sure to provide lemon wedges to squeeze over salmon and salad!






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