It’s no secret I’m watching my caloric and fat intake lately – I must have talked about it every day for the last month (sorry if you’re annoyed!). While I thought this whole eating super healthy thing was going to be impossible, I’ve actually found that it’s quite manageable. You don’t have to starve yourself to eat well, and I do suggest a cheat day once a week – like this pasta cheat I had on Sunday. Otherwise, you will ultimately be craving one of your bad-for-you favorites so deeply that you may have a meltdown and stuff your face full of fettuccini alfredo, toasted ravioli, garlic bread, and a whole bottle of red wine out of sheer desperation – not that I’d know or anything..
Which leads me to this healthy lunch…since my parents live just a few miles from work, a couple times a week I’ll go over there on my lunch break to workout – nice I know, free gym! So last week when I walked in the door my Mom (who is also trying to lose weight for the upcoming nuptials) was enjoying a lunch that I could smell all the way from the garage – and I had to have it.
It was surprisingly simple; peppery arugula and sautéed zucchini were lightly dressed with a little lemon juice and olive oil and then topped with a pan-seared salmon filet. An unfussy, easy and elegant instant lunch. After I stole half her portion, I decided that this was a lunch I could get down with. Now that I’ve had it a few times myself, it only made sense to share with you since all of my healthy recipes have been so well-received. So sit down, relax and enjoy your guiltless lunch.
- 4 ounces salmon
- 1 ½ teaspoons olive oil
- 2 cups arugula
- ½ cup zucchini, cut into bite size pieces
- 2 asparagus stems, chopped
- 2 teaspoons lemon juice
- ½ teaspoon olive oil
- Pinch of salt & pepper
- In a medium sauté pan over a medium-high flame, heat olive oil. Season salmon with salt and pepper. Add salmon skin side up to the pan. Cook until crispy about three-four minutes, turn over.
- Move the salmon to the side of the pan and add zucchini and asparagus, season with a little salt and pepper. Sauté until bright green and slightly softened, about two-three minutes. Remove from pan, set aside.
- Continue to cook salmon until desired temperature is reached, about one minute longer for medium-well on a thicker salmon filet.
- Pile arugula on a small plate. Toss with warm zucchini and asparagus, and then drizzle with lemon juice and olive oil – season with a little salt and pepper. Place salmon on top of mixture and enjoy!
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