“This is a simple, colorful, complete meal that’s easy to put together and is rich in antioxidants, phytochemicals, and healthy fats,” Northrup says. With its pleasing combination of flavors and textures, this dish is also elegant enough for entertaining; simply double the recipe here if you have company coming. To round out the dinner, offer a delicious, healthy dessert. “I’d serve organic blueberries with a dollop of crème fraîche or organic vanilla yogurt,” says Northrup.
Christiane Northrup’s Salmon and Greens
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Instructions
- Preheat oven to 350°. Place sweet potato, cut side down, on a lightly oiled baking sheet and bake until soft, about 25 minutes.
- While sweet potato is cooking, in a large nonstick skillet, heat 1 tablespoon olive oil. Rinse salmon steaks, pat dry, and season with tamari. Place salmon in skillet and brown for about 4 minutes on each side, or until just opaque throughout. In a second skillet or wok, heat remaining 1 tablespoon olive oil. Add bok choy and toss to coat; cover and cook over medium heat until bright green, about 5 minutes. Sprinkle with balsamic vinegar.
- Place 1 salmon fillet on each of two plates. Arrange bok choy and sweet potato halves on plates. Season with freshly ground black pepper and salt, and serve immediately.
Recipe Notes
Nutrition Facts
Christiane Northrup’s Salmon and Greens
Amount Per Serving
Calories 533
% Daily Value*
Cholesterol 112mg
37%
Sodium 666mg
28%
Total Carbohydrates 21g
7%
Dietary Fiber 5g
20%
Protein 40g
80%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 533 cal, 54% fat cal, 32g fat, 6g sat fat, 112mg chol, 40g protein, 21g carb, 5g fiber, 666mg sodium
