Thanks to dietician Karin Hosenfeld of North Dallas Nutrition for this recipe.
Mango Avocado Salmon
2 small ripe avocados, peeled, cored, and diced
1 mango, peeled cored and diced
2 teaspoons lime juice
2 Tablespoons plus 2 tablespoons olive oil
Four 6-ounce salmon fillets
1 lime, cut in half
Salt and pepper to taste
1) Preheat the broiler on high. Line an oven-safe baking pan with foil.
2) Combine the avocados and mango with the lime juice and 2 tablespoons of olive oil. Toss to coat everything evenly and set aside.
3) Rinse the salmon fillets, pat them dry with a paper towel, and place them skin side down on the prepared baking pan. Squeeze the lime over the fillets, drizzle them with the remaining 2 tablespoons of olive oil, and season them with salt and pepper to taste.
4) Place the fish in the oven and broil until the fish browns on top, about 12 to 15 minutes
5) Transfer the salmon to a serving plate, top it with the mango avocado compote, and serve.
Fresh Mozzarella, Tomato, and Pepper Salad
2 cups spring lettuce mix
1 plum tomato, sliced
¼ yellow bell pepper, seeded and sliced
2 tablespoons sliced pepperoncini
Two 2-inch slices fresh, pasteurized mozzarella
4 leaves fresh basil, chopped
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1) Place the lettuce in a bowl and top it with the tomato, bell pepper, pepperoncini, mozzarella cheese, and fresh basil.
2) Drizzle the salad with the balsamic vinegar and olive oil. Toss everything together (if desired).
1 pound asparagus spears, trimmed
1 tablespoon low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1) Preheat the oven to 450 degrees
2) Place the asparagus on a baking sheet. Drizzle the asparagus with the soy sauce, sesame oil, and sesame seeds, and move the asparagus around on the baking sheet to cover it evenly.
3) Bake the asparagus until it's tender, about 8 minutes. Halfway through cooking, gently stir the asparagus.
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