Fresh light meals are wonderful for the summer weather; they fill you up yet leave you feeling light!
I was in a tropical, tangy mood – sweet, but refreshing so for the salad there’s spinach leaves with 1 orange, 1 peach and a handful of blueberries topped off with a home made blueberry vinaigrette. You can find the recipe for it under “Sauces”.

Lemon-Herb Salmon

Serving: 3 oz. 

1. Pre-heat oven to 400 degrees
2. Line the pan with aluminum foil
3. Cut 1 lemon into thin slices and spread out throughout the pan so the salmon can be placed on top
4. Season with oregano and basil
5. Place in oven and cook for roughly 30mins