• 1 tbsp oil, avocado or grapeseed
  • 2/3 lb. Salmon, wild caught is best
  • 1/4 cup Peach jam
  • 1/4 cup Spicy mustard
  • 2 tomatoes with
  • 1 tbsp fresh basil (optional)
  • 2 cups green beans
  • 2 tbsp slivered almonds
  • 1 tsp olive oil
  • Mixed greens 2 cups
  • 2 tbsp cranberries
  • 2 tbsp goat cheese
  • 1 tbsp olive oil
  • 1 tbsp vinegar


Salmon and Tomatoes:  Put 1 tbsp olive oil into a pan and warm over med. heat. Mix spicy mustard and peach jam and coat the salmon with it. Put salmon skin side down in pan. Cook for 4 min and flip salmon. Add tomatoes cut side down. Cook for 3 min. and flip. Remove tomatoes when they are softened. Cook salmon until just cooked throughout. (don’t over cook or your salmon will be dry)

Green Beans:  Put 2” of water in a pot and bring to a low boil. Once water is boiling, add beans, cook on medium until crisp tender. Drain and then add 1 tsp olive oil and slivered almonds roos and cook for 2 mi.

Salad:  Place fresh greens on a plate. Add dried cranberries andgoat cheese. To make the salad dressing, pour olive oil and vinegar over salad, sprinkle with salt & pepper.

Serves Two

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