I was unsure what I wanted for lunch today, so I went with an easy option...and pretty much the only thing I could make with what I had in my fridge. This salad is really easy and while the salmon cooks, you can prep your veggies and clean up, so when all's said and done, only 15 minutes will have passed. And, it was so good!
Prep Time: 5 minutes Cooking Time: 15 minutes Serves: 1, but just double the ingredients for 2, and so on
Ingredients: 5oz piece of non-farmed salmon 1 T olive oil (salmon) 1/2 t sea salt 1/2 t ground black pepper 1/2 lemon wedge, cut into three sections 1/3 box of arugula 4 stalks heart of palm, sliced 1 1/2 T sliced or chopped red onion 1 T olive oil (dressing) Himalayan sea salt, to taste Ground black pepper, to taste
Prepping & Cooking: Preheat oven to 420 degrees. Prep a cookie sheet with foil and spray some olive oil on top. Rinse the salmon and pat dry. Place the salmon on the foil and top with juice of one section of the lemon, olive oil, salt and pepper. When the oven is ready, place the fish inside and set the timer for 15 minutes (oven temps vary).
While the salmon is cooking, put the arugula on the plate and drizzle with olive oil and second slice of fresh lemon. Gently toss the greens to absorb the dressing. Chop the onion and heart of palm. Add to the plate. After the salmon has spent about 15 minutes in the oven, place it on top of the salad and squeeze final section of lemon on top and add salt and pepper to taste. All done!