Tuesday, February 17

...on the menu: Salmon with Fresh Tomato Mint Salad

On a quest to make us eat more vegetables outside of salad and now my roasted veggie medley, I bought about every vegetable type at the store this afternoon. So expect more vegetable endeavors but for now this is what was for dinner:

Baked Salmon
Steamed Asparagus
Tomato Mint Salad

Baked Lemon Salmon
2 8oz Salmon fillets
kosher salt and freshly ground pepper
Oven to 400. Line a baking sheet with foil and place salmon on it. Squeeze half a lemon generously over fillets and sprinkle with a few teaspoons finely chopped mint leaves and a pinch of salt and pepper. Spread evenly. Bake for 12 - 15 minutes or until outside is white and flakes easily.

Tomato Mint Salad
1/2 a large tomato, chopped
1/2 large avocado, chopped
1 cup arugula, chopped
juice from half a lemon (or whole, but the other half was on the salmon)
zest of one lemon
1/4 c. olive oil
1-2 cups corn kernels (I used no salt added canned)
2 T. finely chopped fresh mint leaves
1 T. seasoning salt, or more to taste
fresh ground pepper to taste

Combine ingredients and serve.

This was basically a veggie leftover salad. We both really liked it and is obviously very flexible. You could also just toss it with your favorite salad dressing like Newman's Italian. I also steamed asparagus in my cool Calphalon steamer insert and the rest is yummy history.


  1. Erin, I have to agree with the yummy history comment!! I'm so glad you shared a bite of your leftovers with me today for lunch!

  2. I am jealous your mom got to taste! It sounds delicious and fresh!

  3. Great idea, Erin! This sounds both delicious and healthy!