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Lemon-Dill Roasted Salmon over Arugula and Mâche

An elegant meal for special guests or a romantic dinner for two, this salmon dish is loaded with nutrition and flavor.

Makes 2 servings

  • 2 (4-ounce) salmon fillets, skin removed

  • 2 tablespoons olive oil

  • Pink Himalayan salt

  • ½ lemon, thinly sliced

  • Juice of ½ lemon

  • ¼ cup extra-virgin olive oil

  • 2 cups arugula leaves

  • 2 cups mâche leaves

  • Fresh dill, for garnish

1.     Preheat the oven to 350°F. Line a baking sheet with aluminum foil.

2.     Rub each salmon fillet with 1 tablespoon of the olive oil and season with salt. Place the salmon on the prepared baking sheet. Top each fillet with a few lemon slices and bake until cooked to your liking, about 20 minutes.

3.     In a salad bowl, whisk together the lemon juice and the extra-virgin olive oil.

4.     Add the arugula and mâche to the bowl with the dressing and toss to coat.

5.     Divide the salad between two serving plates. Top each with a salmon fillet and garnish with dill.

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