Recipe:
This is the perfect easy and healthy dinner that is full of beauty nutrients!
Salmon is rich in omega-3 fats, which help keep skin soft and smooth. It also contains DMAE, which improves skin firmness and muscle tone. Oranges contain vitamin C, which is involved in collagen synthesis.
Butternut squash provides beta carotene, which helps to keep skin smooth and protects skin from sunburn. And spinach is high in the antioxidants lutein and zeaxanthin, which help to keep eyes clear and healthy.
Ingredients:
1 lb salmon
2 tablespoons orange juice
1 tablespoons low sodium soy sauce
1 tablespoon brown sugar
1 tablespoon seasoned rice vinegar
2 teaspoons minced ginger
1 teaspoon orange zest
1 tablespoon extra virgin olive oil
1⁄4 teaspoon salt
1 butternut squash, peeled and chopped
2 cloves garlic, minced
8 cups baby spinach
Optional: sesame seeds for sprinkling on top
Instructions:
Preheat the oven to 375 degrees Fahrenheit. In a small bowl, mix together orange juice, soy sauce, brown sugar, rice vinegar, ginger, and orange zest. Place salmon in a baking dish and pour sauce on top. Bake for 25-30 minutes, until cooked through.
Raise oven temperature to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Toss squash cubes with 2 teaspoons of olive oil and 1⁄8 teaspoon of salt and place on the lined baking sheet. Bake for 25-30 minutes, until lightly browned.
Heat remaining 1 teaspoon olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute. Add spinach and remaining 1⁄8 teaspoon salt and cook until wilted.
Serve salmon with squash and spinach. Sprinkle with sesame seeds if desired.
Yields: 4 servings
Per serving: 345 calories, 28 g protein, 36.6 g carbohydrates, 7.4 g fiber, 9.8 g sugars, 10.8 g fat, 1.6 g saturated fat, 0 g trans fat, 62 mg cholesterol, 543 mg sodium, 238 mg calcium, 2.5 g omega-3 fats, 31503 IU vitamin A, 84.7 mg vitamin C, 3.8 mg vitamin E, 6.3 mg iron, 1.1 mg zinc