Baked Salmon Over a Balsamic Blue Cheese Spinach Salad

September 15, 2012

I love salmon. It is so delicious and the health benefits are endless. Jam-packed with protein, healthy fats, and taste, salmon is my favorite go-to lunch.  Eating salmon over a decadent spinach blue cheese salad is just bonus.






Baked Salmon and Spinach Salad

Salmon
4oz Salmon fillet
Salt
Pepper

Spinach Salad
1 Large handful of fresh baby spinach
5 cherry tomatoes, halved
2 artichoke hearts, quartered (I prefer using bottled, just because it's SO much easier!)
2 slices thin-cut red onion
2 TBSP organic fresh, canned, or frozen corn (if frozen, defrost separately ahead of time)
A few almond slivers just to add a little taste and texture

Balsamic Blue Cheese Dressing
2 TSP blue cheese crumbles
1-2 TBSP good and thick balsamic vinegar
1 TSP lemon juice



Salt and pepper salmon; bake at 350 degrees for 25-30 minutes in a foil pocket.  Let rest while making your salad.

Add all veggie ingredients together; toss with the balsamic and top with the blue cheese crumbles. Rest your salmon on top and enjoy your beautiful, healthy, gourmet lunch!

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2 comments

  1. I sprinkle mine lightly with lemon pepper seasoning and either bake or saute lightly in a little olive oil. Delicious!!

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    Replies
    1. Yum! Love simplicity, it's always the most delicious!

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