One Pan Moroccan-Spiced Salmon Salad

Ingredients:

• 6 oz. salmon fillet
• 5 tsp. extra virgin olive oil
• Moroccan spice blend (1/8 tsp. each of cumin, ginger, cinnamon, coriander, cayenne, ground cloves, turmeric and allspice)
• ½ cup cucumbers, sliced (or about 6 slices)
• ½ cup grape tomatoes, sliced (or about 12 small tomatoes)
• 2 Tbsp. onions
  
• 2 tbsp. mixed greens
• 4 walnut halves
• 2 tsp. balsamic vinegar

Makes 2 Servings

1. Preheat the oven to 350° F. Brush salmon front and back with a teaspoon of olive oil (half of a teaspoon per three ounces of salmon filet). Combine your spices, mix and brush salmon lightly with spice blend. You can store any excess spices in an airtight container for future use or cook additional salmon filets if desired.
2. Place salmon on a baking sheet or glass baking dish and cook for about 20 minutes or until salmon is cooked through.
3. While salmon is cooking, gather remaining ingredients and slice cucumbers, tomatoes and onions.
4. Place one cup of lettuce, a quarter of a cup of sliced cucumber (or about three slices), a quarter of a cup of sliced grape tomatoes (or about six small tomatoes), one tablespoon of sliced onion and two walnut halves in each salad bowl. Toss with two teaspoons of extra virgin olive oil and one teaspoon of balsamic vinegar. 
5. Remove salmon from oven, place on top of salad bowl and enjoy!

WW POINTS VALUE: 7 pts. 

Note: This recipe appears on www.southbeachdiet.com. This is a very filling and flavorful meal to enjoy for lunch or dinner. Moroccan flavors are spicy and can help you will with your health. Salmon is also good for you with omega-3 fats and is heart healthy. The salad  is flavorful and crunchy and will fill you up as well. You can also grill the salmon and the meal will be just as tasty. 

Warm Beef Salad

Ingredients:

• 1 1/2 lbs. flank steak, 1-inch thick
• 2 tbsp. fresh lemon juice
• 2 tsp. grated lemon zest
• 1/2 tsp. Dijon mustard
• 2 tbsp. extra-virgin olive oil
• 5 oz. mesclun greens (6 cups)
• 4 plum tomatoes, cut into wedges
• 2 oz.. feta cheese, crumbled (1/2 cup)
• 1 small red onion, thinly sliced and separated into rings

Makes 4 (2-cup) Servings

1. Heat grill to high.
2. Grill steak 4 minutes per side for medium-rare. Let rest 5 minutes; slice thinly.
3. Place lemon juice, lemon zest, mustard, and oil in a jar with a lid. Close tight and shake vigorously to combine. Place greens in a large mixing bowl, add 2 tablespoons of the dressing, and toss to coat.
4. Divide greens among 4 serving plates, top with steak, tomato wedges, onion, and feta to serve.

WW POINTS VALUE: 11 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who say fast food is not healthy for you? Fast food tastes great when you know what you're doing and you can cook it yourself. This salad is full of flavor and zest it will fill you up and leave you happy. The steak melts in your mouth with the feta cheese, tomatoes and mixed greens. You can use spinach and/or arugula in this salad as well as goat cheese or gorgonzola cheese and the salad will still have bite. I highly recommend seasoning the steak with salt, freshly ground black pepper and minced garlic to make your steak salad more flavorful.