Salmon & Spinach Salad

Servings: 3

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-oz.) 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 among 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.

NUTRITION • per one serving • 

Calories 540 —
Total Fat 33 g 42%
Saturated Fat 5 g 25%
Polyunsaturated Fat 4.1 g —
Monounsaturated Fat 8.3 g —
Trans Fat 0 g —
Cholesterol 100 mg 33%
Sodium 830 mg 36%
Total Carbohydrates 15 g 5%
Dietary Fiber 7 g 25%
Total Sugars 5 g —
Protein 47 g 94%
Vitamin A 638 mcg 20%
Vitamin C 26 mcg 30%
Vitamin D 24.8 mcg 140%
Potassium 1604 mg 35%
Calcium 81 mg 6%
Iron 2.83 mg 15%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here