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Salmon over Dandelion Greens with Garlic Soy Salsa

Salmon over Dandelion Greens with Garlic Soy Salsa Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • ½ cup. chopped organic red onion
  • 16 oz. wild salmon (4-4 oz. fillets)
  • 2 Tbsp. fresh parsley
  • 6 c. chopped organic dandelion greens
  • 1 ½ c. organic edamame
  • 1 c. chopped organic tomatoes
  • ¼ tsp. fresh ground black pepper (to taste)
  • ½ tsp. Celtic sea salt
  • 3 cloves organic garlic, minced
  • 1 Tbsp. organic extra virgin olive oil
Instructions
  1. Preheat oven to 350F or prepare Flavorwave.
  2. Rinse salmon, pat dry. Sprinkle with sea salt and black pepper. Add edamame, tomato, red onion, parsley, lemon juice and garlic to a nonreactive bowl. Mix well and refrigerate.
  3. Rinse dandelion greens, pat dry, and set aside. Heat large safe saute pan over medium heat, add olive oil, and sauté dandelion greens until wilted. Set aside and keep warm.
  4. Place salmon on a lightly greased baking sheet and bake for 15 minutes; alternately cook on top rack of Flavorwave at 350F for 7-10 minutes, or to desired doneness.
  5. Arrange dandelion greens on plates. Lay salmon over dandelion greens, spoon garlic edamame salsa over, and serve with lemon wedges.
 

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Nutrient Information Per Batch

1436.73 kcal Calories, 1000.79 mg Calcium, 74.31 g Carbohydrate, 246.4 mg Cholesterol, 68.42 g Total Fat, 31.14 g Fiber, 28.61 mg Iron, 505.65 mg Magnesium 5464.49 mg Potassium, 144.05 g Protein,185.71 mcg Selenium, 2240.83 mg Sodium, 18.37 g Sugars, 7.83 mg Zinc, 10.34g Saturated fat, 0 trans Fat, 24.89 g Monounsaturated fats, 27.12 g Polyunsaturated fats, 35910.9 IU Vitamin A, 5.46 mg Vitamin B6, 14.25 mcg Vitamin B12, 162.22 mg Vitamin C, 0 IU Vitamin D, 15.32 Vitamin E, 2773.4 mcg Vitamin K, 395.1 mcg Folate,2.17 mg Vitamin B1(Thiamin),40.24 mg Vitamin B3(Niacin),3.37 mg Vitamin B2(Riboflavin), 4631.43 mcg Lycopene, 45584.9 mcg Lutein and Zeaxanthin, 3.13 g ALA, 1.44 g EPA, 5 gDHA,1831.58 mg Phosphorous, 3.83 mg Manganese, 1379.7 mcg Alpha carotene, 20545.7 mcg Beta carotene, 399.54 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Seeds
  • No Corn
  • No Yeast
  • No Peanuts
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Dairy
  • No Poultry
  • No Tubers
  • No Grains
  • No Molds
  • No Legumes
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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