While it may seem as if I live on kale and vegan baked goods, I actually prepare lots of “normal” dishes that don’t make it to the pages of AGGE (bad acronym, my apologies). For the next few weeks, I will feature lunches and dinners that add a little weekend flavor to your workweek.
Tonight, I decided to mix up the usual veggie routine. As you may have guessed, I stick to a vegetarian diet, with the occasional piece of fish or – gasp! – stray piece of prosciutto. Salmon is a perennial favorite of mine: it’s quick to prepare, healthy and quite affordable. Afterall, a girl can’t live on veggies alone…
Ingredients (serves 1)
6 oz. salmon fillet , defrosted if frozen
1 T. grainy mustard (honey mustard would also work here)
2-3 cups arugula (aka rocket lettuce or rucola)
Olive oil, salt and pepper
Optional: Sliced red pepper, tomatoes, onions – whatever you have on hand
Preheat oven to 450 degrees. Line a baking sheet with foil. Place salmon on foil and spread with mustard. Bake on oven for 15 minutes, or until fish flakes with a fork.
Meanwhile, arrange arugula and any additional veggies on plate. Dress with a bit of olive oil, salt and pepper to taste. Transfer salmon to plate.