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Grilled Salmon and Spring Vegetables

Main Dish
Prep Time
approx. 10 minutes
Cook Time
approx. 25 minutes
Level of Difficulty
Ingredients 4 -- 4 oz. salmon fillets
8 oz. fingerling potatoes (about 8)
1 small red onion
1 cup green onions, cut in 4” lengths
1 small Vidalia onion, cut in ½” slices
1 cup leeks, sliced lengthwise & cut in 4” lengths (white parts only, wash well)
1 bunch asparagus (3/4 lb.), trimmed & cut in 4” lengths
4 cups fresh baby spinach, cleaned & dry
1 Tbsp olive oil
1 Tbsp fresh parsley, chopped
Fresh ground black pepper

Lemon Vinaigrette — Combine the following:
2 Tbsp fresh lemon juice
1 Tbsp minced green onion
1 garlic clove minced
2 Tbsp olive oil
1 tsp grated lemon rind
Fresh ground black pepper
Instructions 1. Preheat grill. Place potatoes in pan of boiling water & cook 8 minutes or until tender. Add onions, leeks & asparagus and cook another 3 minutes. Drain & toss with 1 Tbsp olive oil and place in grill basket coated with non-stick cooking spray. Grill 4 minutes or until lightly browned. Sprinkle with parsley and black pepper.

2. Brush both sides of salmon fillets with olive oil. Sprinkle with black pepper. Spray grill with cooking spray. On medium heat, sear salmon 1-3 minutes. Turn and sear 1-3 minuntes or until salmon flakes easily when tested with fork or internal temperature is 130° F in the thickest part of salmon.

3. Place 1 cup fresh baby spinach on each of 4 plates. Top with salmon fillet and drizzle each with 1 Tbsp lemon vinaigrette. Divide vegetables among 4 plates.
Per serving:
Calories = 314
Carbohydrates = 31.7 g
Protein = 22.6 g
Fat = 11.2 g
Saturated Fat = 1.5 g
Sodium = 143 mg
Fiber = 5.7 g

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