Superfood Salmon Salad

serves 2

Ingredients  

2x 120g salmon fillets

1 Tablespoon avocado oil

sea salt and pepper, to taste

4 cups baby kale + romaine, or spring mix leaves

2 cups already oven roasted cubed sweet potato

½ avocado, sliced

¼ cup pickled red onions or just fresh

¼ cup crumbled feta

2 Tablespoons pepitas

Drizzle Lemon vinaigrette dressing

Instructions 

• Make pickled red onions, the lemon vinaigrette dressing and bake your sweet potato croutons.

• Season salmon filets with sea salt and ground pepper. Heat oil in a large fry pan (a cast-iron works great) over medium-high heat. Place salmon in pan, skin side up for about 4 minutes or until the flesh is golden brown. Turn and cook until salmon is medium-rare, about 4 more minutes.

• In a salad bowl, toss greens with sweet potato croutons, pickled red onions, feta and pepitas.

• Divide between 2 plates. Top salad with salmon and avocado. Then drizzle with the lemon vinaigrette. Season with additional salt and pepper, to taste.

Nutrition

Serving: 1salad without dressing | Calories: 476kcal | Carbohydrates: 38g | Protein: 32g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 11g