I have to admit that I’ve never understood the salad dressing thing. I’ve always kind of thought that they were too tangy or cloying or whatever. Well, that is except for Ranch dressing, because I wouldn’t be me if the only thing I liked wasn’t one of the worst (nutritionally) of its kind.
Dan has decided to add more veggies to his diet and that has included more salads for me which also means more innovative salad dressings (caesar’s salad and lime dressing) Once again tonight’s dinner included a homemade salad dressing and tonight's consists of lemons, garlic, olive oil and rosemary. These are some of my favorite things!
Salmon, Fennel and Salad with Lemon-Garlic Salad Dressing
from Real Simple
- 2 Fennel Bulbs, sliced
- 2 lemons
- 4 cloves of garlic
- 3 Tbsp Olive oil
- 1 tsp Salt
- 1 T pepper
- 4 6oz salmon fillet
- 1 tsp honey
- 1 tsp rosemary, chopped
- 12 ounces mixed greens
Instructions:
Preheat oven to 400.
Toss the fennel, lemons, garlic and 1 T oil and 1/4 t salt and pepper. Roast for 8 minutes
Season salmon with 1/2 t salt and 1/4 t pepper and place on top of the fennel. Roast for 12-15 minutes.
Salad dressing:
In a medium bowl, squeeze the garlic out of the skins and mash. Squeeze the lemon pulp and juice into a bowl. Stir in honey, rosemary, 2 T of oil and 1/4 t salt.
Place salmon on top of the mixed greens and drizzle both with dressing.
Nutritionals (Serves 4): Cals: 425, Fat: 18, Carb: 20, Fiber 5.3, Protein: 46.4
