Serve this vividly colored dish with wild rice and the Tuscan Kale and Avocado Salad for an extra wallop of omega-3s.
1 cup Italian parsley leaves
2 handfuls of fresh baby spinach
2 Tbs. olive oil
1 Tbs. lemon juice
1 tsp. microplaned lemon zest
4 6-oz. pieces of wild-caught salmon filet
1 Tbs. lemon olive oil
1. Preheat oven to 425°F. Combine parsley, spinach, olive oil, lemon juice, and lemon zest in blender or food processor. Purée until just smooth. Add salt and pepper to taste. Set aside.
2. Place salmon on foil-lined baking sheet, and moisten with lemon olive oil. Roast 13–17 minutes, depending on thickness of filets, until just cooked through. Transfer to serving plates, spread 1 Tbs. sauce over each filet, and serve immediately. (Serve the extra sauce on the side in case anyone wants more.)
Per serving: 301 calories; 35 gm pro; 17 gm fat; 2 gm carb; 1 gm fiber