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Dinner Tonight: Baked Salmon Salad
Paula Gallagher on
Heart disease is the leading cause of death in the United States. The good news about heart disease is that it is largely preventable.
The heart is a muscle designed to circulate blood throughout the body. Like any muscle, it benefits from regular exercise. A healthy and active lifestyle will help keep the heart strong.
We can also have a huge impact on our heart’s health by choosing foods that encourage circulation, are low in unhealthy fats, and reduce the amount of cholesterol circulating in our arteries.
Salmon is one of those foods. Wild salmon is an excellent source of omega-3s, and it can help to lower LDL levels and reduce the plaque deposits in blood vessels that contribute to heart disease. The following recipe includes another heart healthy food, avocado. Avocado is rich in heart-healthy potassium, folate, and oleic acid, while grapefruits add vitamin C, a potent antioxidant that aids in reducing cholesterol levels.
Baked Salmon Salad
4 – 4 oz wild salmon fillets
1 Tbsp freshly squeezed lemon juice
1 red grapefruit, peeled and segments cut out (reserve any extra juice)
1 Tbsp fresh ginger root, grated
4 cups fresh baby arugula (or other greens)
1 avocado, peeled and sliced
Salt and pepper to taste
Preheat oven to 350 F. Place salmon fillets on parchment paper-lined baking sheet. Bake 8 to 10 minutes or until it flakes easily. Set aside and keep warm.
Combine lemon juice and reserved grapefruit juice with grated ginger. In a large mixing bowl, toss arugula with dressing. Divide among four plates.
Place avocado and grapefruit on each plate. Top with salmon fillets and ENJOY!
Photo from here, with thanks.
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