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Menu: A light meal for summer

BY DI ARTS STAFF | MAY 14, 2009 7:27 AM

Take a deep breath; finals are almost over. That means summer is all but here. Heat and humidity can make a full tummy unhappy. Lighten up with this easy-to-fix entrée and two complementary sides. A meal of cedar-plank salmon, lemon-seasoned asparagus, and a spring greens salad will make taste buds scream without compromising that swimsuit-ready bod.

CEDAR-PLANK SALMON

What you’ll need:

Cedar grilling plank
Salmon fillet
Olive oil
Garlic salt
Pepper
Lemon juice
Melted or spray butter

What to do:

1. Submerge cedar grilling plank in water for at least one hour. Heat oven to 350 degrees.
2. Lightly brush olive oil on top side of plank.
3. Place salmon fillet on plank, skin-down.
4. Brush melted butter on fillet.
5. Season with garlic salt, fresh ground pepper, and lemon juice.
6. Place in oven and bake approximately 15 minutes per inch of fillet’s thickness.

LEMON-SEASONED ASPARAGUS

What you’ll need:

Fresh asparagus
Garlic salt
Pepper
Lemon juice
Olive oil

What to do:

1. Rinse and trim asparagus ends. Heat oven to 350 degrees.
2. Place asparagus in a single row on baking sheet.
3. Drizzle asparagus with olive oil.
4. Sprinkle with garlic salt, fresh ground pepper, and lemon juice to taste.
5. Bake for 15 minutes. Serve immediately.

SPRING GREEN SALAD

What you’ll need:

1 bag mixed spring greens
1 bag dried cranberries
3 oz. pine nuts
Raspberry vinaigrette dressing

What to do:

1. Place 1 to 2 cups of mixed spring greens on a plate.
2. Add dried cranberries and pine nuts to taste.
3. Drizzle with raspberry vinaigrette dressing. Serve.

— by Courtney Spears


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