Balsamic Salmon Salad
 
Prep time
Cook time
Total time
 
Serves: 2
INGREDIENTS:
  • ½-3/4 lb wild salmon fillet
  • 4 cups spinach
  • 1½ cups raw broccoli, cut into small pieces
  • 1 cup cherry tomatoes, halved
  • ¼ cup raw hemp hearts
  • ¼ cup sun dried tomatoes, sliced
  • ¼ cup fresh basil, torn into bite sized pieces
  • ¼ balsamic vinaigrette (if buying from the store look for a brand that uses olive oil and and check the ingredient list to make sure there are not any added sugars or words that don't sound like a known food item)
  • Optional: a few grinds of fresh black pepper
DIRECTIONS:
  1. Preheat the oven to 400°. Lay the salmon out on a parchment paper lined baking sheet and sprinkle lightly with sea salt and black pepper then bake for 20 minutes. When you remove it from the oven set it aside for a couple minutes to cool then peel off the skin from the underside, that way you don't have to worry about avoiding it when the fish is already in the salad. The salmon can be baked earlier in the day or the night before if you are short on time before eating. Add all the salad ingredients together in a large bowl, toss to combine then divide them into large bowls and place the salmon on top.
Recipe by Love from the Land at https://www.lovefromtheland.com/balsamic-salmon-salad/