Warm Summer Sauté Salad

Warm Summer Sauté Salad

Warm Summer Sauté Salad

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Makes 2 salads

INGREDIENTS

• 1/2 of a medium white or yellow onion, chopped into bite-sized chunks
• 1/2 of a bell pepper of any color (I used red), chopped into bite-sized chunks
• 1/2 of a tub of mushrooms (about 4-5 mushrooms) cut into slices
• 6 cherry tomatoes, halved
• 4-5 cups of baby spinach, packed
• 2 teaspoons of minced garlic
• 1 teaspoon of balsamic vinegar
• 1 1/2 teaspoons of lemon juice
• 2 filets of salmon
• Olive oil for cooking
• Crazy Jane’s Mixed Up Salt & Pepper to taste

DIRECTIONS

• If you’re using frozen salmon, defrost them in a sink full of cool water before cooking
• Heat a large skillet over medium-low heat with about a tablespoon of olive oil
• Season the salmon filets with Crazy Jane’s (can you tell I love this stuff?) and pepper

• Cook the salmon for about 3-4 minutes on each side. It will still be pink, but it won’t be as rare looking as it is raw, and the sides that touched the pan should look white from the sides
• Prepare the veggies
• Chop the onions into medium chunks
• Chop the mushrooms if they didn’t come cut already
• Chop the pepper into medium chunks
• Halve the tomatoes

• Heat up a large pot with about a tablespoon of olive oil over medium-high heat
• Once oil looks thinned—about 2 or 3 minutes over heat, add the garlic and onions
• Cook for about 3-4 minutes, or until the onions start looking clear, stirring occasionally
• Add the mushrooms and red peppers and cook for another minute, stirring occasionally
• Add in the tomatoes, all the spinach, the lemon juice, and then and cover with a lid. Cook for 3-4 more minutes, stirring occasionally so the spinach cooks down
• Plate the salad and then top with the salmon

• Enjoy!

Approximate Nutrition Information for 1 salad

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