In this post, I’m going to give away two fish recipes. The first one-baked salmon salad. In one of my previous posts, I promised I’d tell how to use some of the food prepared for the dilled salmon and fresh asparagus  the next day. Keeping my promise 🙂 The second recipe is baked halibut with green beans. And remember, all these recipes are about keeping it tasty and healthy.

Always cook extra salmon so that you can enjoy healthy salads like this one. 2 serves.

1⁄2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 to 3 tablespoons salmon sauce (from Dilled Salmon and Asparagus)
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill

4 cups baby romaine salad greens, washed and dried
6 ounces leftover salmon, broken into bite-sized pieces
2 tablespoons chopped fresh dill
1⁄2 red bell pepper, chopped/cherry tomatoes
Leftover asparagus, cut into 2.5 cm pieces or leave intact.

1. Mix the vinaigrette in a blender.
2. Mix the lettuce, salmon, dill, bell pepper, cherry tomatoes and asparagus in a salad bowl.
3. Pour the dressing on the salad, toss, and serve.

This tart and creamy sauce is the perfect complement to the mild flavor
of halibut.
SERVES 2Salmon salad and baked halibut with green beans with Corina ApresMidi
2 to 3 tablespoons capers
1⁄2 cup extra virgin olive oil
1⁄4 cup fresh lemon juice
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon homemade mayonnaise

2 3-ounce halibut fillets
1⁄2 pound green beans, ends snipped
1 garlic clove, chopped
2 tablespoons chopped fresh Italian parsley
1 tablespoon fresh lemon juice
1 tablespoon avocado oil


3 tablespoons slivered almondsSalmon salad and baked halibut with green beans with Corina ApresMidi

1. Mix the sauce in a blender.

2. Preheat the oven to 400°F.
3. Place the halibut in a glass baking dish, pour the sauce over the fish,
cover with aluminum foil, and bake for 10 minutes, or until the fish
is opaque throughout.
4. Fill a large saucepan one-half full with water, and bring to a boil.
Turn down to simmer, add the green beans, and cook for 5 minutes.
5. Drain the beans and toss with the garlic, parsley, lemon juice, avocado
oil, and slivered almonds.

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