Pepperly Salmon and Greens


Lemon pepper
6 ounces boneless wild-caught salmon
1 cup broccoli florets
½ cup baby carrots
2 cups baby greens
1 ounce slivered almonds
balsamic vinegar
sea salt


* Heat a medium skillet over medium heat. Rub lemon pepper to taste
into the salmon and cook on both sides until lightly browned and cooked through.
* Meanwhile, steam the broccoli and carrots for 10 minutes. Place in a salad bowl
and cool. Add the greens and almonds, then toss with vinegar and salt to taste.

474 calories, 46 gr. Protein, 18 gr. Carbs ( 8 gr. Fiber ), and no fat.

* You can make this dish more substantial by starting with 10 ounces of salmon.
That adds 66 calories, 24 grams of protein, 5 grams of fat, and no more carbs.
* It becomes a fuel meal with a medium baket potato. That adds 168 calories, with 4.5 grams
of protein, 37 grams of carbs (including 4 grams of fiber )and no more fat.