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 fat. Also a win.
  3. Its my husbands favorite dish as well.
  4. And the salad is THE BOMB. So fresh. Tastes like spring. And not that expensive!

Enough said!


Unfortunately, I made it really late last night, and was too hungry to take pictures. I will try my best to take pictures next time. If I can get to my camera before I eat it all!

*Update! I had time and enough in my tummy to allow me to take pictures the very next time I made this! Hopefully it encourages you to try it even more now!*





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

While the salmon is cooking, 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.

{I got the idea of using Brussels Sprout leaves in salad from watching Master Chef! Isn’t it brilliant?! I wish I was that smart. Ah well.}



Chop 1/2 cup of parsley,

{Another thing I learned from Gordon, off of Master Chef~

The stems on herbs like these are super yummy, add extra crunch and most French recipes actually call for some of the stem!


Wipe the sweat off your brow from picking off leaves, and save some time! Hooray!!!!}


1/2 cup of spinach


and 1/2 cup on green onions. Clean these as well.Chop and toss all the greens together in a bowl.


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Drizzle with oil, sprinkle with salt and pepper. Top with the zest of one lemon. Toss again.

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To serve: Place 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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