Meals for Mind and Body :Feel-Good Salmon Sandwich

Levi Brown

Ingredients

• 1 (6-ounce) package fresh baby spinach
• 1/4 cup toasted walnuts
• 1 garlic clove
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• Dash of salt
• 1 teaspoon Spanish smoked paprika
• 1 teaspoon dark brown sugar
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 (6-ounce) salmon fillets
• 1 1/2 teaspoons olive oil
• 4 toasted whole-grain rolls
• 4 radicchio leaves

PreparationPut spinach, walnuts, garlic clove, Parmesan cheese, lemon juice, 1 tablespoon olive oil, and a dash of salt into a food processor; pulse, scraping down sides of bowl, until smooth. Transfer the pesto to a bowl; cover and chill. Combine paprika, dark brown sugar, crushed red pepper, 1/4 teaspoon salt, and black pepper in a small bowl. Pat dry salmon fillets; sprinkle tops with spice mixture. Heat 1 1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Reduce heat to medium; cook fish 7 minutes on both sides or until golden and cooked through. Split rolls in half; spread 1 tablespoon pesto on each bottom, and top with 1 fillet and 1 radicchio leaf. Add tops of rolls. Serve with extra pesto.

Nutritional Information

Calories per serving:	420
Fat per serving:	35g
Saturated fat per serving:	5g
Monounsaturated fat per serving:	13g
Polyunsaturated fat per serving:	15g
Protein per serving:	12g
Carbohydrates per serving:	22g
Fiber per serving:	9g
Cholesterol per serving:	9mg
Iron per serving:	6mg
Sodium per serving:	380mg
Calcium per serving:	246mg