If you’re looking for a weeknight dinner that’s fast and tasty, take-out is not your only answer. (Plus, you can make Healthy Homemade Versions of Your Favorite Fast Foods.) Keep things healthy with this colorful, balanced salmon dinner dish.
Pescatarians and omnivores alike will love this simple recipe with Asian-inspired flavors and savory salmon fillet. Once you’ve gathered and chopped the ingredients, it takes just 10 minutes to broil the salmon and toss the salad together. If you’ve batch cooked quinoa on the weekend it’s an easy side to add to any main for a complete meal in no time. No excuses about being tired from a long day and resorting to microwaved mac and cheese.
Check out the Shape Up Your Plate Challenge for the complete seven-day detox meal plan and recipes-plus, you’ll find ideas for healthy breakfasts and lunches (and more dinners) for the entire month.
Chopped Sesame Salad with Salmon & Quinoa
Makes 1 serving (with extra salmon for leftovers)
Ingredients
2 salmon fillets, about 4 ounces each
1 tablespoon fresh lime juice
2 teaspoons dark sesame oil
1 teaspoon honey
1/2 teaspoon fresh grated ginger
1/8 teaspoon sea salt
2 cups cabbage, chopped
1 cup shredded carrots
1/2 cup celery, chopped
1 green onion, chopped
2 tablespoons fresh cilantro, chopped
1/4 cup almonds, chopped
1/2 cup cooked quinoa
Directions
- Preheat broiler. On a foil-lined baking sheet, place salmon and broil for 8 to 10 minutes, until opaque.
- In a large bowl, mix lime juice, sesame oil, honey, ginger, and salt. Add cabbage, carrots, celery, green onion, cilantro, and almonds, and toss.
- Serve salad with one of the salmon fillets and quinoa. (Save the other fillet for tomorrow's lunch.)
