Sunrise Energy Boost Salmon Bowl

Allergens

Fish, Nuts (capers)

Ingredients

• 4 oz salmon fillet
• 2 cups mixed greens
• 1/2 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp capers
• 1 lemon, zested and juiced
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Season salmon fillet with salt and pepper. Heat a non stick skillet over medium heat, add 1 tbsp of olive oil, and cook the salmon for 3 4 minutes on each side until cooked through. Set aside to rest.
2. In a large salad bowl, combine mixed greens, avocado, cherry tomatoes, cucumber, red onion, and capers.
3. Drizzle the lemon zest, lemon juice, and remaining olive oil over the salad. Toss to combine.
4. Slice the cooked salmon into thin strips and arrange on top of the salad. Season with additional salt and pepper, if desired.

Chef’s Insight

To maximize nutrient absorption, consume this dish within 30 minutes of preparation.

Notes

Be sure to choose wild-caught salmon for the best quality and sustainability.