Wednesday, March 01, 2017

lemon caper salmon with yellow squash noodles


I've joined a cult. 

You probably know someone in this cult. It's the cult of "I eat bread everyday!" The cult of "how many points is that?" Yeah, that cult. Don't worry, I'm not gonna talk about it all the time. It's just a little health kick-in-the-butt that I really really needed. Also if Oprah's in, I'm in.

It's actually kind of a fun challenge to come up with meals that allow me those precious extra points for booze. Most vegetables are a juicy zero. More veg = more fire water. So, I've been eating more vegetables. Conveniently, I won a Veggetti at a Hanukkah party and am very excited about Veggetti-ing anything I can. Mainly because I love saying "Veggetti." Veggetti.


Lemon Caper Salmon with Yellow Squash Noodles & Spinach
Salmon:
2 small salmon fillets
2 teaspoons olive oil
juice of 1 lemon
1 teaspoon juice from caper jar
salt and pepper to taste
2 cloves garlic, minced

Spinach:
1 teaspoon olive oil
2 cloves garlic, minced
3 cups baby spinach

Veggetti-ed Yellow Squash:
1 large yellow squash, veggetti-ed (sprialized)
1 teaspoon olive oil
1 teaspoon lemon juice
salt and pepper
2 Tablespoons capers
salt to taste

Preheat the oven to 325ºF. Place the salmon fillets in a glass baking dish with the lemon juice, olive oil, caper juice, garlic and seasoning. Rub everything all over the salmon fillets. Bake for 10-12 minutes, skin-side down, until opaque and flaky. Flip so the skin is facing up and place under the broiler for a couple of minutes until the skin gets brown and bubbly and crisp.

Meanwhile, make the spinach. Place the olive oil and garlic in a non-stick skillet and cook until just soft, about 1 minute, over medium heat. add the spinach and cook until wilted. Season, set aside. 

In the same skillet, add 1 teaspoon olive oil and the yellow squash and season. toss and cook over medium heat until just soft. add the lemon juice and capers and toss to combine. divide among 2 plates. Top with spinach and salmon.




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