Salmon on a Bed of Greens

Whats for lunch?

Lately, I've been usually eating pan-fried salmon and some greens. It's very easy to make, healthy, and I really like the clean flavor. To cook the salmon, I just season both sides of the fish with salt and lots of pepper. The salmon I'm using is fillet style and skinless already. And then I pan-fry it in a tablespoon of extra-virgin olive oil. I give both sides around 3 minutes or until they've browned. And then, while hot, I put it on top of a bed of spring mix greens. They've been pre-cut and washed. I like the peppery taste that those greens have and then I squeeze in some lemon to the fish and greens. On the bottom of the plate, before putting the greens in, I also squeeze in some lemon so there's a bit of lemon flavor all over. It's filling and at the same time healthy so I really love this dish.

Shrimp, Mango and Spinach Salad

I had some spinach and mangoes that were going bad soon so I thought I better do somehing with them. I hate throwing away food. I figured some salad with boiled shrimp, ripe mangoes and spinach would taste good. I couldn't find any salad recipe for these ingredients online so I wasn't sure what kind of dressing would be the best match. I had few bottles of ready-made dressing in the refrigirator so I just tried each one. Surprisingly I thought that the Raspberry Vinaigrette tasted good with these salad ingredients. I will still experiement with a different dressing to find one that will best match my salad.

Spinach Salad

After having a baby, a neighbor of ours volunteered to bring over food. This is what she brought and since then I've fallen in love with this salad.

Ingredients:
4 cups spinach
2 cup strawberries, quartered
raspberry vinaigrette dressing
1/2 cup red onion, chopped
1/4 cup chopped walnuts or pecans
1/4 cup crumbled feta cheese

Directions:
Combine spinach, strawberries, feta cheese, and red onion in a large bowl. Top with the nuts and serve with dressing on the side.

Salmon Salad with whole-wheat spaghetti and lemon

This is a very light, refreshing and healthy dish.

Ingredients:
1 lb salmon, cut into 4 pieces
1/2 lb whole-wheat spaghetti pasta, cooked
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
1/4 cup basil leaves, chopped
1 lemon, zested
2 tablespoons lemon juice
2 cups arugula and baby spinach

Procedure:
Add the garlic, extra-virgin olive oil, salt and pepper, basil, lemon zest and lemon juice to warm pasta. Toss to combine.
Season the salmon with salt and pepper. Pan fry the salmon in olive oil over medium high heat until done.
To serve, divide the veggies into 4 plates, top with the pasta and 1 salmon each. Serve immediately.