Red pepper flakes
Pepper, fresh ground
Juice from one lemon
2 tbsp of butter or Smart Balance buttery spread
Sweet potatoes, scrubbed and forked (1 per person,)
Bag of baby spinach, rinsed
1-2 cloves garlic crushed and finely diced,
1 tbsp of butter or Smart Balance buttery spread
Bag of rinsed mixed salad greens,
Lemon vinaigrette salad dressing
Wrap potatoes in aluminum foil and place in heated 350 degree toaster oven,
Get your grill ready or turn on the broiler of your oven, be sure to Ssray a nonstick spray on your grill or grill pan before turning on the heat,
Rinse salmon fillets and scrub skin, gently fork the skinless side all over,
Melt butter or Smart Balance spread and then mix with the lemon juice,
Add red pepper flakes, salt, pepper, and stir well. With a spoon, drizzle the mixture over the skinless side of your fillet and then spread with the back of the spoon so that it gets onto the entire fillet.
Place the fillet, skin side UP (for the oven,) on the pan, Put under your broiler and broil until the skin turns brown and bubbles up, (If grilling you want to be sure that the skin side is the one near the heat first.)
While salmon is grilling, start a pan with salted water and when boiling, drop your baby spinach into the water; remove in a couple of minutes and drain,
In a covered skillet, melt a little butter or Smart balance and toss in the diced garlic, remove from heat, add the baby spinach, quickly toss and cover keep warm until ready to serve.
Flip salmon so that the skinless side is under the grill, grill until cooked, I usually can tell because the salmon with flake easily and does not look translucent.
Serve with the sweet potato and the garlic spinach and a nice tossed salad, and dont forget chocolate ice cream with roasted slivered almonds for dessert!