Healthy - Salmon with spinach, mushrooms and tomato

Simple, healthy weeknight dinner is all I am going to say.

Salmon with Spinach, Mushrooms, and Tomato
Serves 2, easily double or triple
2 salmon fillets
1/2 cup cremini mushrooms, chopped
1 tomato, chopped
2 cups of baby spinach, torn
2 tablespoons of roasted tomato dressing
Salt & Pepper

Preheat oven to 425 degrees.  Place the fillets in a shallow baking dish, drizzle with olive oil and season with salt & pepper.  In a bowl mix spinach, mushrooms & tomato, toss with the dressing and touch of pepper.  Spoon veggies over the salmon and bake for 35 minutes.  Serve over brown rice & top with a touch of Parmesan cheese.  Enjoy!

While we are being healthy I will introduce my new craze, fruit infused water.  For Christmas my husband gave me a apothecary style beverage dispenser & I have loved making different flavors of water for us.

Lemon with frozen cranberries

Cucumber & Lemon

Orange & Cranberries

The beginnings of Orange & Lemon

These have all worked well and keep for 2 or so days on the cold counter.  Strawberry & Kiwi was wonderful but not good for more than 24 hours.  Anything to drink more water!

Artichoke & Feta Relish Served with Salmon

A friend recently asked if I had any ideas for using up a bunch of feta cheese, and I remembered this recipe.  I came up with it it in college to jazz up salmon for a dinner with friends.    I was having 4 people for supper, got a great deal on the fish, but wanted to step it up. I came up with this to top the seared salmon.
On a very thin budget you can get pretty creative.

Artichoke & Feta Relish
1 14 oz can of Artichoke hearts, drained & chopped
4 green onions, sliced (use about 3/4 of the onion)
4 oz Tomato Basil Feta
2 tablespoons Olive Oil

Saute the green onion in 1 tablespoon of olive oil on medium-high heat for around 5 minutes, add the artichoke hearts and saute another 5 minutes, remove from the the heat, add the cheese and toss with other tablespoon of olive oil.  Set aside to cool.  Serve with salmon.  Keep leftovers in an air tight container in fridge - they won't last long. It is wonderful cold too!

My Lunch - Salmon with Artichoke Relish and Savory Sweet Potatoes

The salmon above is a salmon fillet seasoned with lemon pepper and seared in hot frying pan coated in cooking spray.  Serve the salmon on top of sauteed spinach with a drizzle of blue cheese dressing over top of the fish.  Add relish and serve.  Small fillets make a wonderful lunch! 

The relish is also wonderful over chicken, and can be served hot or cold as a dip. My friend that brought this recipe back to me even used it as a filling for a sandwich.  Hope you enjoy!