Lemon Garlic Salmon Salad
Quick and easy to prepare, and so delicious, this Salmon Salad incorporates nutrient-dense whole foods packed with nutrients.
Ingredients
- 10 oz Salmon Filet
- 1 Lemon (juiced)
- 1 Garlic (clove, large, minced)
- Sea Salt & Black Pepper
- 3 tbsp Butter (cold)
- 4 cups Baby Spinach
- 1 cup Cherry Tomatoes (halved)
- 1/4 Cucumber (medium, sliced)
- 2 tbsp Walnuts - optional (chopped)
Instructions
- Preheat the oven to 375ºF (190ºC). Line a baking dish with parchment paper. Place the salmon in the dish.
- Mix the lemon juice, garlic, salt, and pepper together and pour it over the salmon. Place the butter on top of the salmon and bake for 15 minutes or until the salmon is cooked through.
- Divide the baby spinach evenly between plates. Top with the tomatoes, walnuts, and cucumbers. Divide the salmon between the salads and pour the residual juices all over the salmon and salad. Enjoy!
Notes
Leftovers - Refrigerate in an airtight container for up to three days.
Serving Size - One serving is 2 1/2 cups of salad with salmon.