serves 8

For the Salmon:

Heat skillet with oil, season fillets and and cook on each side for 2-3 minutes.

For the Vegetables:

  • 1 yellow onion, sliced
  • 3 bell peppers, sliced
  • 2 medium zucchini, spiraled
  • 1 pint button mushrooms, sliced
  • 4 cups baby spinach
  • 1 jar marinated quartered artichoke hearts, drained
  • 1/4 cup kalamata olives
  • sea salt and pepper to taste
  • olive oil for cooking

Heat skillet over medium-high heat with oil. Add vegetables and cook until al dente or to desired tenderness.

For the Guacamole:

  • 2 ripe avocados
  • 1 tbsp garlic powder
  • 1/2 tsp sea salt
  • 2 roma tomatoes
  • juice of 1 lemon

Mash the avocados in a bowl with a fork. Add garlic powder, sea salt, and lemon juice. Taste and adjust seasonings as necessary. Add tomatoes. Chill for at least 30 minutes for best taste.

Nutritional Information: Total Calories 384, Total Fat 20g, Carbohydrates 16g, Sugars 4g, Dietary Fiber 9g, Protein 37g, Sodium 423mg, excellent source of vitamin B6 and B12, vitamin C, vitamin D, vitamin K, niacin, phosphorus, and selenium


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