Spinach Salmon Salad

By Cynthia Thaik, M.D.

Spinach, Shaved Endive Heart Salad with Blackened Salmon and Grilled Asparagus

Start skillet on medium heat, add 1 table spoon triple olive oil and two twits of sea salt grinder into the oil. Leave on medium heat and and add two salmon filets  rubbed with Cajun seasoning ( you can buy blackened seasoned salmon filets at Trader Joes as seen in photo for about $8 ) cook delete on medium heat  about 7 minutes per side. While salmon is cooking, diagonal shave one red endive heart. Place on plate, add two hand fulls of baby spinach greens. Drizzle fat free  balsamic  oil dressing over greens ( moderately) Add 4 asparagus stocks to pan with salmon after you turned salmon first time.

Take salmon from pan and diagonal cut each filet in to 3 pieces.   Chop roasted red pepper in to 1/2 inch peices and spread around spinach. Lay salmon over greens and add 2 pieces of asparagus to each plate.  This recipe is good for two servings.

About the author

Dr. Cynthia Thaik, M.D. is a Harvard-trained cardiologist serving the greater Los Angeles community at her holistic health center in Burbank and Valencia, CA. Dr. Thaik is the author of Your Vibrant Heart: Restoring Health, Strength, and Spirit from the Body’s Core. To learn more about Dr. Thaik or the Holistic Healing Heart Center, or to schedule an appointment, please contact info@drcynthia.com or call (818) 842-1410.