Presents

Grilled Salmon On A Bed Of Arugula

to Prep & to Cook

Yields 36 oz (6 servings × 6oz)

Cooking and eating lower carb can be just as delicious and satisfying as the overflowing bowl of pasta. Like this recipe that has almost 0 carbs and tons of fiber, protein and vitamins,

Ingredients

8 cups baby arugula

3 tablespoons extra-virgin olive oil

1 rounded teaspoon dijon mustard

1 tablespoon red wine vinegar

1 lemon

¼ cup nicoise olives, chopped

¼ cup sundried tomatoes (not oil packed) chopped

¼ cup capers

Salt and pepper

1 tablespoon olive oil

6 6oz salmon filets

Salt and pepper

Instructions

Rub the salmon with olive oil and sprinkle with lemon juice and salt and pepper. Grill skin side down over medium heat for 6 minutes. Keep the lid shut and do not flip. The salmon will cook all the way through without flipping and stay moist because the skin keeps it from drying out and the heat with the lid closed will create an oven like effect. While the salmon is cooking make your dressing. Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add arugula to the bowl. Toss and turn arugula with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.Mound two cups of dressed arugula on a dinner plate and top with salmon. Calories: 413 Total Fat: 22.8g Cholesterol: 92mg Sodium 240mg Total Carbs: 16.2g Dietary Fiber: 3.9g Protien: 36.1g

Recipe by Sue