Monday, January 21, 2013

Green Salad with Salmon and Raspberry Vinaigrette

Finding meals that are quick to make, healthy and don’t have a billon steps and ingredients is always a never ending quest for families. This is true for our house. Since deciding to eat more whole foods there are honestly moments when we have nothing to eat unless I cook, like as in cooking from start to finish. This only causes a problem when for one reason or another cooking a meal from top to bottom just doesn’t fit in the agenda for the evening. I’m still figuring out a few simple go to recipes that can rise to the occasion on those nights without totally throwing in the healthy eating towel and this is one of them! We ate this about once every other week this summer and probably around once every 8 weeks or so since this fall. It is quick and delicious!


Green Salad with Salmon and Raspberry Vinaigrette                                                                                           Cook Time: Around 15 – 20 minutes; Serves: 4


  1. 4 fillets of salmon (I use frozen)
  2. Dried or fresh Rosemary
  3. Lemon Juice
  4. Leafy dark green lettuce (I get a 4 pack of dark leafy lettuce heads at ALDI)
  5. Veggies of your choosing ( I usually throw in whatever we have on hand but mostly carrots, tomatoes, celery and a bit of onion)
  6. Croutons
  7. Raspberry Vinaigrette dressing (I also get the dressing at ALDI, Grandessa Raspberry vinaigrette
  8. Optional Feta Cheese, if you have on hand or feel like picking some up, this adds a yummy flavor and texture

1. Defrost salmon. I usually run it under cold water for just a few minutes and start the cooking process before it is totally thawed. In a cast iron skillet (or stainless steal skillet) put a few tablespoons of extra virgin olive oil in the pan and let heat. Sprinkle a little salt pepper and rosemary on both sides of the fish. Place fish in the skillet. Once the fish is cooked to your liking (usually takes just a few minutes per side, I hover around 4 mins, I like mine cooked through) add about a tablespoon of lemon around your fish. Swirl the pan around to disperse evenly. Remove the fish from the heat.

2. While your fish is defrosting and cooking start prepping your salad. Cut greens, and veggies place in a large bowl.

3. Prepare the plates by adding greens and veggies, gently break the salmon up with a fork and place pieces over the salad, add croutons and finally top with a raspberry vinaigrette dressing and feta cheese.

Enjoy! Our kiddos love this meal too, it helps that they are big salad lovers to start! I hope you find this meal as refreshing, tasty and simple as my family does!

That’s my Shiny ~ J


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