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Recipe

Pacific Salmon & Veggies

06.14.12 |
  • 1 6 – 8 oz filet of pacific salmon
  • 1 tsp of salt
  • 1 tsp of pepper
  • 1 tsp of garlic powder
  • 1⁄2 cup romaine lettuce
  • 3 – 4 cherry tomatoes
  • 1⁄4 cup of cucumber
  • 1/3 of a stock of celery
  • 1⁄2 cup of fresh cauliflower
  • 1⁄2 cup of fresh broccoli
  • 2 tbsp of extra virgin olive oil
  • 3 – 4 squirts of “I Can’t Believe It’s Not Butter”
  • 1 tsp of balsamic vinegar
  1. Lightly add salt, pepper, and garlic powder to the dried pacific salmon filet.
  2. Place 1 tbsp of extra virgin olive oil in a skillet on medium high heat.
  3. When smoke starts to rise off the skillet add the pacific salmon to the skillet.
  4. Sauté the pacific salmon for 5 – 7 minutes on each side until the meat is no longer translucent and is lightly brown.
  5. Place the vegetables in a steamer and cook for 7 – 10 minutes until tender.
  6. Place the veggies on a plate and spray lightly (3 – 4 squirts) with “I Can’t Believe It’s Not Butter” and lightly salt.
  7. Create a salad with the lettuce, quartered slices of the cucumber, tomatoes sliced in half and chopped celery.
  8. Dress with 1 tbsp of extra virgin olive oil and 1 tsp of balsamic vinegar or a no fat/no calorie salad dressing.
  9. Place the pacific salmon filet on a plate with the veggies and serve.