- 4 – 6 oz salmon fillets
- 1 TBS Dijon mustard
- 2 TBS honey
- 2 TBS extra virgin olive oil (EVOO)
- 1 lemon, quartered
- 1 TBS capers
- 1 can of artichoke hearts in water, quartered (optional)
- 2 heads red leaf lettuce, washed + spun dry
- basic dijon vinaigrette (in recipes)
Pre-heat broiler on high with rack 6″ from heat element (normally top level). Line a broiler pan or baking sheet with tinfoil and spray with cooking spray. Season salmon with salt + pepper to taste.
In a small bowl, combine Dijon mustard, honey and EVOO, stir to combine. Using a basting brush, top each salmon fillet evenly with mixture. Once oven is really hot, broil salmon on high for 7 minutes. Remove from oven and carefully remove underneath skin with a fish spatula or fork. Squeeze 1/4 lemon over each salmon fillet.
While salmon broils, wash lettuce + dry in a salad spinner. Prepare Dijon vinaigrette (recipe can be found in our recipes section – normally used for 6 servings, but we are reducing to 4 so this is a bigger salad portion per person). Drizzle vinaigrette over lettuce leaves, careful not to overdress, just lightly coating all leaves, stir well to combine. Sprinkle in capers.
To plate: put 1/4 salad on each plate, top with a few artichoke hearts + one salmon fillet.
Hands-on time: 15 minutes
Nutrition per serving (with basic dijon dressing recipe): Calories: 364 / Total Fat: 17.8g / Saturated Fat: 2g / Cholesterol: 97.5mg / Protein: 36.3g / Total Carbs: 17g / Sodium: 472.5mg / Dietary Fiber: 1g / Sugar: 13.4g