After my refreshing but difficult brick workout yesterday morning, I was starving when dinnertime rolled around. I wanted to make something healthy, and I was really craving my favorite Salmon baked in foil recipe. It seemed like it would be a little too heavy for such a hot and muggy day, so I decided to make it a little more summery. Since fruit is definitely in season (especially strawberries!), I decided to incorporate some of my favorite fruits, herbs, and veggies into a salsa to top off some baked salmon. I served it over lemony spinach, and it turned out to be a delicious and light dish for a hot summer evening. I present to you my newest recipe: Summer Salmon with Strawberry Salsa (holy alliteration!).
Summer Salmon with Strawberry Salsa
Ingredients:
- 2 (3-ounce) salmon fillets, skin removed
- 1 container of strawberries, diced
- 2 kiwis, peeled and diced
- 1 cucumber, diced
- fresh mint, chopped
- 2 tablespoons fresh lemon juice, divided
- baby spinach, as much as you like
- Preheat the oven to 350 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and lemon pepper seasoning. Place salmon on a baking sheet or pan. Bake 15 to 20 minutes (or until cooked through).
Meanwhile, place strawberries, kiwi, cucumber, mint and 1 tablespoon lemon juice in a medium bowl, and toss until combined. Set aside. Heat a large, high-sided skillet over medium heat. Add spinach, with water still clinging to leaves, cover and cook 5 minutes or until wilted, stirring occasionally. Stir in remaining lemon juice. Divide spinach among plates. Top with salmon and salsa, and serve.
Bon appetit! xoxo
