Recipe: Pacific Salmon & Veggies
1 6 – 8 oz filet of pacific salmon 1 tsp of salt
1 tsp of pepper
1 tsp of garlic powder
1⁄2 cup romaine lettuce
3 – 4 cherry tomatoes
1⁄4 cup of cucumber
1/3 of a stock of celery
1⁄2 cup of fresh cauliflower 1⁄2 cup of fresh broccoli
2 tbsp of extra virgin olive oil
3 – 4 squirts of “I Can’t Believe It’s Not Butter” 1 tsp of balsamic vinegar
Lightly add salt, pepper, and garlic powder to the dried pacific salmon filet. Place 1 tbsp of extra virgin olive oil in a skillet on medium high heat. When smoke starts to rise off the skillet add the pacific salmon to the skillet. Sauté the pacific salmon for 5 – 7 minutes on each side until the meat is no longer translucent and is lightly brown.
Place the vegetables in a steamer and cook for 7 – 10 minutes until tender. Place the veggies on a plate and spray lightly (3 – 4 squirts) with “I Can’t Believe It’s Not Butter” and lightly salt. Create a salad with the lettuce, quartered slices of the cucumber, tomatoes sliced in half and chopped celery. Dress with 1 tbsp of extra virgin olive oil and 1 tsp of balsamic vinegar or a no fat/no calorie salad dressing. Place the pacific salmon filet on a plate with the veggies and serve.