Salmon and Spinach Salad

MAKES 3 SERVINGS

Boost your heart and brain health with the fresh spinach and tender salmon fillets in this salad, which are tossed with creamy avocado and sharp red onion for a delicious contrast. Ideal for al fresco dining and family gatherings, this is an impressive dish that’s easy enough to serve even when you’re in a time crunch!

INGREDIENTS

For the salad

2 tablespoons extra-virgin olive oil
2 (6-ounce) salmon fillets
½ teaspoon salt
¼ teaspoon black pepper
4 cups baby spinach
2 tomatoes, chopped
1 avocado, diced
1 cucumber, sliced
¼ cup chopped red onion
1 tablespoon capers, drained

For the dressing

Juice of 1 lemon
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ tablespoon black pepper

INSTRUCTIONS

1. To make the salad, heat the olive oil in a skillet over medium-high heat.
2. Sprinkle the salmon fillets with the salt and pepper and add them to the skillet. Cook for 4–5 minutes on one side, then flip the salmon fillets over and cook for 3 minutes more, until the fish flakes easily with a fork. Remove from the heat and set aside.
3. Divide the baby spinach, tomatoes, avocado, cucumber, red onion, and capers between three serving bowls. Slice the salmon fillets and divide into three servings, topping the salad.
4. To make the dressing, whisk together all the ingredients. Pour the dressing over the salmon before serving.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here