Greens & Sprouts Gluten Free Melt
Salmon is such a great choice for a lean and healthy protein option. It can be easily dressed up depending on how you season it as well as simple to cook. With an interesting flavor combo that’s sure to please, Chipotle Salmon is easy enough to make for dinner (and have a bit left over to bring for lunch the next day!).
Chipotle Salmon with Arugula Salad
After over-indulging during the darker winter months and perhaps accidentally forgoing well intentioned new year’s resolutions, its pretty common to feel bogged down, low energy, and just feeling overall sluggish. Detoxing is a great way to get your body and mind re-energized and ready to take on the spring.
That’s why Chipotle Salmon is a great fit as is the salad loaded with phytonutrients from the arugula and cauliflower, both of which are cruciferous vegetables that are those “dark, leafy greens” oh-so important for your good health. They are a favorite of Dr. Terry Wahls who has often talked about how packed with vitamins and minerals plants in that category are.
Truth be told, this recipe will not leave you feeling like your meal was lacking. And the Chipotle Salmon does not SEEM like a traditional detox recipe either because of the intricate blend of flavors. When food tastes good… like REALLY tastes good… it helps your body to feel more satisfied rather than eating bland, unseasoned meals that almost require a dessert to make up for their lack of flavor.
And that’s truly the premise of the entire Cookbook… to help you eat amazingly flavorful food for a 10-day kickstart so that you can begin to feel better and then slowly reintroduce foods to see what might be causing issues. For 10-days, you easily avoid gluten, grains, dairy, beans, alcohol, caffeine and prepared foods. And yes… you can easily avoid these foods now that you have a done-for-you plan!
You could also pair this dish with our yummy Sweet Potato Fries (since the oven is already on!) and should you want some dessert, try our Chia Seed Pudding that can be made quickly in advance!
Why Wild Caught Salmon is the Best
Just a quick word about picking out your salmon at the grocery store. You may know that salmon is a good source of Omega-3 fatty acids that are helpful to reduce inflammation. But, it’s important to know that all salmon available at the market is NOT created equal.
When picking out high quality Salmon for this Chipotle Salmon recipe, be sure to buy a variety that is “wild caught.” (This phrase is a label used on certain types of fish which will be clearly labeled on the signage or packaging. CLICK HERE to see a graphic on why wild caught is better.) Also, all salmon from Alaska is wild caught.
The two key reasons are that wild caught salmon (and other varieties of fish) have been shown to have a higher content of Omega-3 fatty acids. Wild caught salmon is “harvested” in a more environmentally sound way and aren’t fed pellets to make their flesh turn pink (which is what is fed to Atlantic Farm-raised Salmon) since their natural diet gives them the pink coloring we are so used to seeing in salmon. There are other issues as well such as the potential of farm-raised fish being exposed to antibiotics. Just know that whenever possible, buy wild caught salmon instead.
Pin This Recipe And Save It For Later
| Chipotle Salmon with Arugula Salad |
| The balsamic vinegar in this recipe lends a subtle sweetness and depth to the smoky-spicy chipotle. The combination of flavors will quickly captivate your taste buds and make this a family favorite. |
Chipotle Salmon with Arugula Salad
| The balsamic vinegar in this recipe lends a subtle sweetness and depth to the smoky-spicy chipotle. The combination of flavors will quickly captivate your taste buds and make this a family favorite. |
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 40 minutes |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 40 minutes |
Ingredients
- 1 large head cauliflower cored and cut into 2-inch pieces
- 2 tbsp Extra Virgin Olive Oil
- 1 can (or 7 ounces) chipotle peppers in adobo sauce (peppers seeded and minced, 2 teaspoons sauce reserved)
- 1 tbsp Balsamic Vinegar
- 4 filets (or 4 - 6 ounce) boneless skin-on wild salmon fillets
- 2 cups baby arugula
- 1/4 cup sundried tomatoes chopped
- 1/4 cup kalamata olives chopped
- 2 tbsp pine nuts
- 1 1/2 tbsp Apple cider vinegar
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- Preheat the oven to 450°F.
- Place the cauliflower florets on a large rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and season with 1/4 teaspoon salt and a pinch of black pepper. Toss to coat the cauliflower with the oil and sea-sonings. Roast the cauliflower, stirring once midway, until it is tender and golden, 25 to 30 minutes.
- Remove from the oven and reduce the temperature to 400°F.
- In a small bowl, stir together the chipotle peppers, adobo sauce, and balsamic vinegar. Place the salmon fillets, skin-side down, in a baking dish. Use a spoon or a brush to coat the top of the salmon with the chipotle mixture. Bake until the salmon is cooked through, 12 to 16 minutes, depending on the thickness.
- Meanwhile, in a large bowl, combine the roasted cauliflower, arugula, sundried tomatoes, olives, and pine nuts. In a small bowl, whisk together the remaining 1 tablespoon olive oil, cider vinegar, mustard, and a pinch of salt. Drizzle the dressing over the salad, gently tossing to combine.
- Serve with the salmon.
