Salads are usually part of my daily routine, but there is always a way to make each one different - try changing up the greens (spinach, arugula or mixed greens) and always mix and match the veggies. Sometimes I put beans for protein instead of seafood, but my favorite version includes salmon. Just an FYI: I would normally put avocado in this salad, but unfortunately I ran out at breakfast and the ones in my kitchen aren't ripe yet. :( Also, I like to make two servings of fish, so that I can make dinner with the leftovers; tonight I will pair the extra salmon with some quinoa and sautéed spinach with garlic. If you're cooking for two, just double the salad ingredients and split the salmon in half. Easy!
Cooking time: 20 minutes
Prep time: 10-15 minutes
Wild salmon fillet (I usually do about 10 ounces so that I get two portions)
1 T Olive oil
½ of lemon, squeezed
½ T white wine vinegar
Himalayan sea salt and fresh ground pepper to taste
2-3oz prepared package of arugula (about half a package)
3 cremini mushrooms, chunked
½ large carrot, chopped
5 black olives, chopped
1 scallion, diced
¼ cup organic cheddar cheese (optional)
3/4 T Olive oil (for dressing)
1/2 lemon, squeezed (for dressing)
Himalayan sea salt and ground black pepper - topper
Cooking & Chopping:
Preheat oven to 425 degrees. Place salmon on a cooking sheet with piece of foil (to save cleaning time) and top with olive oil, lemon juice, vinegar, and salt and pepper. Once the oven is preheated, place salmon into the oven. Set timer for 20 minutes and chop up your veggies. Place arugula and veggies in a bowl and toss with the olive oil, lemon, salt and pepper; place on plate. When salmon is cooked, remove and separate salmon from skin carefully with a spatula (unless you like the skin). Place about 4 ounces of salmon on top of your salad and top with a little fresh squeezed lemon and ground pepper.
Eat and enjoy!