As we’re transitioning from Summer to the best season ever, Fall, I thought I’d share one of my favorite light and low carb recipes that’s perfect for a SoCal summer night! It’s super healthy, quick and easy! It’s perfect for hosting friends or meal prepping & the dipping sauce is just to die for!

Here’s the deets:

Ingredients

1 Salmon Filet

1 Cup Organic Baby Spinach

2 Mint Leaves

Half Cup Basil Leaves

Small Handful of Asparagus

Olive Oil

Oregano Seasoning

Organic Pesto Sauce

Dipping sauce for aspargus: 1 tbsp Mayonaise, 1 tsp Soy Sauce

 

---

 

1. Preheat oven to 400 degrees
2. Season Salmon and Asparagus with Olive Oil, Oregano, Pesto and Basil Leaves on the filet
3. Place on foil on baking tray in oven for 15-20 mins
4. Prepare plate with spinach and drizzle with olive oil and oregano. Add a few small dollops of pesto
5. White Salmon and Aspargus are cooking, mix the mayo and soy sauce together in a small bowl for the dipping sauce
6. After done cooking, place salmon on top of the bed of spinach and place aspargus on top of salmon
7. Lightly drizzle olive oil over dish and add a few small dollops of pesto.
8. Place mint leaves and basil leaves on top of salmon and you’re ready to eat!
9. The Dipping sauce is optional, but I love to dip the aspargus and even salmon in it sometimes! It’s a weird combination, but it compliments the dish so well!

---

Stupidly simple? Yes, but it’s perfect for serving my vegetarian and pescatarian friends! It’s also a filling guilt-free meal that’s perfectly light for summer afternoons and evenings! I like to also pair this dish with Trader Joe’s Goddess dressing if you’re not a fan of pesto.

What are your favorite summer dishes?

xx, Bri.

 

 

 

 

SIPS + EATS cooking dinner food foodie healthy healthy food lowcarb lunch meal prep meals organic pescatarian pesto recipes summer