Name: Luvafoodie Margarita Lemon Grass Strawberry Salad
Ingredients: 2 8 oz. Salmon filets; 3 cups of micro greens; 1 bunch of asparagus; 2 tbsp. chopped green onions; ½ cup of fresh peas removed from peapods; 1 cup of chopped strawberries; ¼ cup of chopped tomatoes; ¼ cup of chopped yellow onion; 2 tbsp. chopped mint leaves; 1 juice of a lime; 3 tbsp. Luvafoodie Margarita Spice Blends; 2 tbsp. Lemon Grass paste; 3 tbs. olive oil; 1 tbsp. chopped mint leaves

Authorluvafoodie

Serves 2, perfect summer dinner!

Yields1 Serving

2 8 oz. Salmon filets

3 cups of micro greens

1 bunch of asparagus

2 tbsp. chopped green onions

½ cup of fresh peas removed from peapods

1 cup of chopped strawberries

¼ cup of chopped tomatoes

¼ cup of chopped yellow onion

2 tbsp. chopped mint leaves

1 juice of a lime

3 tbsp. Luvafoodie Margarita Spice Blends

2 tbsp. Lemon Grass paste

3 tbs. olive oil

1 tbsp. chopped mint leaves

Preheat oven to 370 degrees (Option: Grill)

In a small bowl mix together strawberries, tomatoes, onions, 1 tbsp. Luvafoodie Margarita spice blends and lemon juice. Set strawberry salsa aside.

In an oven proof baking pan add 1 tbsp. olive oil.

Add salmon filets skin side down, top salmon with lemongrass paste, 1 tbsp. Luvafoodie Margarita Spice, and 1 tbsp. olive oil.

Bake for 25 minutes.

Cut off asparagus ends, wrap in foil with olive oil and 1 tbsp. Luvafoodie Margarita Spice Blend.

Bake Asparagus for 15 minutes.

On two plates divide micro greens.

Top with green onions, peas and asparagus.

Put 1 filet of salmon on top of greens on each plate.

Top salmon with strawberry salsa.

CategoryAppetizers, Healthy Recipes, Side Dish

Ingredients