Ingredients:

4-6 ounce wild salmon filet

1 teaspoon avocado oil

2 tablespoons lemon juice

1/8  teaspoon black pepper

1/8  teaspoon paprika

2 cups raw spinach

½ cup artichokes

 

Directions:

  1. Preheat oven to broil.
  2. Line baking sheet pan with parchment paper and add oil. Then add salmon, season with lemon, black pepper and paprika.
  3. Broil for 8 minutes on each side.
  4. Add to spinach and artichoke salad. Enjoy!

 

Nutrition facts: 307kcal, 14gm total fat, 2gm saturated fat, 80gm cholesterol, 250mg sodium, 14gm carbohydrates, 5gm fiber, 33gm protein

 

 

Recipes provided by:

Michelle Routhenstein, MS RD CDE CDN

Preventive Cardiology Dietitian

www.entirelynourished.com

Instagram: Heart.Health.Nutritionist