"This is my life. It is my one time to be me. I want to experience every good thing" ~ Maya Angelou

Salmon Avocado Caprese

Prep time: 10 minutes

Cook time: 20 minutes

Eat time: like 2 seconds

Serves 2:
3 salmon fillets
red grapes
2tbs minced garlic
2 lemons
heirloom tomatoes
2 avocados
fresh basil
balsamic vinaigrette
2 handfuls of baby spinach

Preheat oven to 425fahrenheit

Salmon: Lightly oil a casserole dish. Rub oil and cajun seasonings on the top part of the thawed salmon fillets and place in the casserole dish.

Sprinkle chopped garlic on top of the salmon and then place thinly sliced medallions on the fillets.

Halve or quarter red grapes and put them in the casserole dish as well. Squeeze lemon on everything and sprinkle more cajun seasonings on all of it.

Place in the over for 15-20 minutes


Make a line of baby spinach leaves across the middle of the plate.

Slice heirloom tomatoes and place them on the spinach trail.

Place fresh basil leaves on the tomatoes.

Mash avocado and place the mash on each tomatoe slice.

Add mozzarella balls halved (bocconcini) on the avocado.


Take the salmon out. Place the fillets on both sides of the caprese salad. Place the grapes  and juices on the fish. Drizzle lemon lightly on everything. Pepper everything. Drizzle dressing down the salad and a bit on the fish.

Garnish with lemon wedges and fresh red grapes.



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