Thursday, September 27, 2018

Baked Salmon Salad

A few weeks ago, I read an article about anti-inflammatory foods and how they can help relieve arthritis symptoms. I recently discovered I have advanced arthritis in one of my knees, so I decided I better start including more of these foods in my diet.

I was really happy to see salmon on the list. It's such an easy fish to prepare AND tastes great! So I came up with a super simple recipe for Baked Salmon Salad - it's perfect for lunch or a light dinner!


Baked Salmon Salad
Serves 4

16oz wild-caught salmon
1 tsp lemon pepper seasoning
6oz plain Greek yogurt (I used non-fat)
1 Tbsp lemon juice
1 tsp dried dill
1/4 tsp garlic powder
Salt & pepper to taste
8 cups arugula
1 cup cucumber
1 cup grape tomatoes
1 14oz can garbanzo beans, drained and rinsed
8 tsp feta cheese

Preheat oven to 350 degrees. Line a baking tray with foil and place salmon on it, skin side down. Sprinkle with lemon pepper seasoning. Bake for 20 minutes or until the fish flakes easily with a fork.

While the fish is baking, prepare the dressing. In a small bowl, combine the Greek yogurt, lemon juice, dill and garlic powder. Add salt and pepper to taste. Mix until well combined.

Divide the arugula, cucumber, tomatoes, garbanzo beans and feta cheese between four plates. Top each plate with a portion of salmon and top with a dollop of dressing.

What's on your meal plan this week?

- ST

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