Californian Summer Salmon Salad Bowl

Allergens

Fish (salmon), Gluten-free. Please check the ingredients for hidden allergens.

Ingredients

• 4 oz wild
• caught salmon fillet
• 2 cups mixed baby greens
• 1/2 cup cherry tomatoes, halved
• 1/2 avocado, diced
• 1/4 cup cucumber, thinly sliced
• 1/4 cup fresh lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Season the salmon fillet with salt and pepper on both sides.
2. Heat a non stick pan over medium heat. Add the salmon fillet and cook for about 4 minutes per side or until cooked through. Remove from the pan and let it rest for a few minutes before flaking into bite sized pieces.
3. In a large bowl, combine the mixed baby greens, cherry tomatoes, avocado, and cucumber.
4. In a small bowl, whisk together lemon juice and olive oil to make a light dressing.
5. Pour the dressing over the salad and toss gently.
6. Add the flaked salmon on top of the salad.
7. Season with additional salt and pepper if needed.
8. Divide the salad between two bowls and serve immediately.

Chef’s Insight

This dish is perfect for a warm summer day, when you want something light and refreshing yet satisfying.

Notes

This recipe is suitable for a Paleo diet and focuses on clean, healthy ingredients.