Nordic Sunrise Salmon & Asparagus Bowl

Allergens

Fish, Eggs (potential in dressing)

Ingredients

• 6 oz wild
• caught salmon fillet
• 1 cup asparagus, trimmed and cut into 1
• inch pieces
• 2 cups mixed greens (spinach, arugula, kale)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup cucumber, thinly sliced
• 1/4 avocado, diced
• 1 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Season the salmon fillet with salt and pepper.
2. Heat a non stick skillet over medium heat, add the salmon, and cook for 4 minutes on each side or until cooked through. Remove from pan and let rest.
3. Blanch asparagus in boiling water for 3 minutes, then drain and rinse with cold water to stop the cooking process.
4. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, avocado, blanched asparagus, lemon juice, and olive oil. Season with salt and pepper.
5. Once salmon has rested, cut into chunks and add to the salad.
6. Toss well to combine all ingredients.

Chef’s Insight

This dish can be easily adjusted to your preferences - add more protein or healthy fats as needed.

Notes

This dish is perfect for a low-carb, high protein dinner.