• 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.

Serves Two

Shopping Cart