SERVES 4
This recipe from Canyon Ranch, a long-standing health spa, features salmon, which is a good source of omega-3 fatty acids, as well as niacin and magnesium. The lemon and strawberries help with absorption of the iron in the spinach. It’s tasty served with ½ cup of Toasted Quinoa Salad on the side.
Four 4-ounce salmon fillets
2 teaspoons fresh lemon zest
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 cups small diced fresh strawberries
2 tablespoons fresh basil chiffonade
1 tablespoon balsamic vinegar
1 tablespoon turbinado sugar
½ teaspoon coarsely ground black pepper
½ pound spinach
Preheat a grill or broiler. Season the salmon fillets with lemon zest, salt, and pepper. Grill or broil the salmon fillets 3 to 5 minutes on each side, until the fish is cooked through.
In a medium bowl, mix the strawberries, basil, vinegar, sugar, and pepper until well combined.
Steam the spinach to your desired doneness, about 3 to 5 minutes. Evenly divide the steamed spinach among four plates. Place each salmon fillet on greens and top with ½ cup of peppered balsamic strawberries.
“The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them.”
— Ralph Waldo Emerson
| Nutritional Profile | |
| Serving size: 1 fillet | |
|---|---|
| Calories: | 261 |
| Protein: | 31 g |
| Fiber: | 3 g |
| Fat: | 10 g |
| Saturated fat: | 1 g |
| Sodium: | 287 mg |
| Vitamin A: | 5,448 IU |
| Vitamin C: | 62 mg |
| Vitamin E: | 2 IU |
| Zinc: | 1 mg |
| Beta-carotene: | 3,238 µg |
| Lutein and zeaxanthin: | 7,013 µg |
| Omega-3 fatty acids: | 3 g |
