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
What to do:
1. Submerge cedar grilling plank in water for at least one hour. Heat oven to 350 degrees.
LEMON-SEASONED ASPARAGUS
What you’ll need:
Fresh asparagus
What to do:
1. Rinse and trim asparagus ends. Heat oven to 350 degrees.
SPRING GREEN SALAD
What you’ll need:
1 bag mixed spring greens
What to do:
1. Place 1 to 2 cups of mixed spring greens on a plate.
— by Courtney Spears
