- 2/3 lb. Salmon, wild caught is best
- 1 tbsp Peach/Orange or Apricot jam
- 1 tbsp Spicy mustard
- 2 tomatoes
- 2 tbsp fresh basil or 1/4 tsp dried
- 2 cups green beans
- 2 tbsp slivered almonds
- 1 tsp olive oil
- Mixed greens 2 cups
- 1/4 cup blueberries
- 2 tbsp goat cheese
- 1 tbsp + 1 tsp olive oil (divided)
- 1 tbsp balsamic vinegar
Salmon and Tomatoes: Preheat oven to 400°. Mix spicy mustard and peach jam and coat the top of the salmon with it. Put salmon on an oven safe dish. Cut tomatoes in half and sprinkle with a little salt and pepper. Put them on the dish next to the salmon. Put salmon & tomatoes in oven and cook about 15 minutes (depending on thickness).
Green Beans: Put 2” of water in a pot and bring to a low boil. Once water is boiling, add beans, cook on medium heat until crisp tender. Drain and then add 1 tsp olive oil and slivered almonds and cook for 2 minutes.
Salad: Place fresh greens on a plate. Add blueberries and goat cheese. To make the salad dressing, pour olive oil and vinegar over salad, sprinkle with salt & pepper.