Environmental Nutrition: B vitamins on the brain
Olive oil for brushing
4 (6-oz.) salmon fillets
1 can (15-oz.) white beans, such as great northern, drained, rinsed
1 cup radicchio, chopped
1 cup baby spinach
1/4 cup sliced almonds, roasted
1 tablespoon coarsely chopped fresh dill, plus sprigs for garnish
3 tablespoons olive oil
1 1/2 teaspoons red wine vinegar
Salt and pepper, to taste
1. Preheat oven to 475 F. Brush a baking dish with olive oil. Place fillets in baking dish, skin side down and roast 8 to 12 minutes, or just until fish flakes.
2. Meanwhile, combine beans, radicchio, spinach, almonds and dill in a large bowl. Toss with oil and vinegar; season with salt and pepper to taste. Serve salad alongside roasted salmon.
Nutrition information per serving: 408 calories, 19 grams (g) fat, 3 g saturated fat, 23 g carbohydrate, 37 g protein, 8 g fiber, 111 milligrams sodium.
Recipe adapted courtesy of the Almond Board of California.
(Environmental Nutrition is the award-winning independent newsletter written by nutrition experts dedicated to providing readers up-to-date, accurate information about health and nutrition in clear, concise English. For more information, visit www.environmentalnutrition.com.)
