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4 ounces wild salmon
1 tablespoon extra virgin olive oil, plus additional for brushing
Salt and black pepper
Freshly squeezed juice of 1/4 lemon
1/2 teaspoon Dijon mustard
2 chopped scallions, white and green parts kept separate
1 heart of Romaine lettuce, washed and torn
1/2 a small pink grapefruit, peeled and separated into sections
1/4 ripe avocado, sliced
1/4 large cucumber, peeled and sliced
Whole grain bread, for serving (optional)
1. Preheat the oven to 450 degrees. Lightly brush the salmon with olive oil and sprinkle with salt and pepper. Place a small ovenproof skillet over high heat for 1 minute, then add the salmon, skin-side down. Cook until the salmon skin begins to sizzle and crisp, about 1 minute. Transfer the pan to the oven and roast until cooked through, 4 to 5 more minutes. Place the fish on a plate.
2. In a medium bowl, whisk the tablespoon of olive oil with the lemon juice, mustard, and scallion whites. Add the lettuce and toss well.
3. Mound the lettuce on a plate. Top with the salmon and surround with grapefruit, avocado and cucumber. Sprinkle with scallion greens and serve immediately, with bread if desired.
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