Spinach and Arugula with Pan Seared Lemon Salmon and Asparagus
1 Picture
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon lemon pepper seasoning
- 2 4-ounce salmon filets
- 4 cups baby spinach leaves
- 4 cups baby arugula leaves
- 1/2 small zucchini, sliced
- 1/2 small squash, sliced
- 10 thin spears asparagus, cut into bite sized pieces
- 4 tablespoons Buttermilk Green Goddess Dressing
Details
Servings 1
Adapted from viance.com
Preparation
Step 1
Heat a cast iron or stainless steel skillet over medium heat. Allow it to sit empty for 5 minutes until it is very hot. Season the salmon filets with the lemon pepper. Add the olive oil to the hot pan, followed by the salmon filets. Allow to cook until the salmon lifts easily from the pan; if you try to lift it and it doesn’t move, allow it to cook a little longer. Cook on both sides until fish is golden brown and cooked through.
Combine the spinach and arugula and divide between two plates. Top with the remaining vegetables and salmon. Drizzle with the dressing and serve.
Calories 374
Calories from Fat 283
Total Fat 31.5g
Saturated Fat 4.5g
Cholesterol 53mg
Sodium 396mg
Total Carbohydrates 6.1g
Dietary Fiber 2.3g
Sugars 2.5g
Protein 19.0g
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