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Herbed Poached Salmon and Vegetables

vanessa mclaughlin, vanessamc246, the butterfly effect

My mom introduced me to this recipe and it is so easy, because the salmon and vegetables are cooked in one pot and there is no need to marinate the salmon. The whole recipe takes about 20 minutes to cook, and is a great dish to serve when pressed for time to make dinner (usually every night for me – haha)! Full of healthy omega fats and plenty of veggies, eat and enjoy over quinoa or brown rice.

Herbed Poached Salmon and Vegetables - 4 servings
vanessa mclaughlin, vanessamc246, the butterfly effect

INGREDIENTS
1 pound wild salmon
¼ cup EVOO
2 lemons – squeezed for juice
½ cup Dijon mustard
1 TBSP thyme
1 TBSP dill weed
1 tsp salt
1 tsp pepper
1 cup or more water
1 large package fresh baby spinach
1 bunch broccoli (florets only)
1 can chopped tomatoes
Chopped parsley for garnish

vanessa mclaughlin, vanessamc246, the butterfly effect
DIRECTIONS
 1.       In large skilled place salmon, skin side down.
 2.       In medium sized mixing bowl combine lemon juice, Dijon mustard, thyme, dill weed, salt, pepper, and water. Whisk together.
 3.       Pour lemon juice-mustard sauce over salmon.  If it does not cover the salmon, add more water, to just cover the salmon.
vanessa mclaughlin, vanessamc246, the butterfly effect 4.       Place skillet on stove over medium heat. Cook for about 10 minutes or until salmon is just cooked on the outside.
 5.       Pour tomatoes over the salmon, place   broccoli florets in the pan, and spinach.  Cover the skillet so vegetables will steam and cook for about 10 more minutes or until spinach is wilted.
6.       Serve salmon on plate with vegetables on top or on the side and sprinkle with chopped parsley.

Serve alone or over brown rice or quinoa.
Makes 4 servings.

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