Wild Salmon with Asparagus 


Salmon, salad and asparagus – the perfect spring meal. Also great for a weeknight meal. If you don’t have asparagus swap for green beans.

8 tsp balsamic vinegar
4 tsp olive oil
1/8 tsp salt
4 tsp capers, drained
1 lb asparagus, steamed and cooled 
1 lb salmon, skin on
Olive oil spray
6 c mixed greens
1/4 c shaved parmigiano

Preheat oven to 400.

Season salmon with salt and pepper. Spray a baking sheet with olive oil, then spray salmon. Bake for 15 – 20 minutes, until cooked through.

Combine balsamic, olive oil, salt and pepper and capers in a small jar. Shake to combine.

Toss greens with dressing and divide amoung for plates. Top with 1/4 asparagu and salmon and a little parmegiano cheese.

Serves 4.


Artichoke and White Bean Spread


I love tartines – which is basically a slice of bread topped with yummy things! Today I wanted hummus but was out of chickpeas so I came up with this little number. Vibrant green – super quick and healthy!


  • 1 16 oz can artichoke hearts, drained
  • 1 16 oz can white beans, drained
  • Zest and juice of lemon
  • 1/4 c parsley leaves
  • 1/4 c mint leave

Dump ingredients in a Vitamix or food processor. Purée until smooth, add a couple TBSP of water of too thick.

Spread on your favorite bread, crackers or veggies