
Strawberry and
Herbed
Salmon
Salad
This salad has it all! Protein, omega-three fatty acids, fiber, and a few servings of fruits and vegetables as well! Serve as a side dish or light lunch option.
Prep Time: 20 minutes
Yields 2 servings
Ingredients:
4 oz fresh salmon filet
1 TBSP olive oil
1 tsp Herbs de Provence
5-6 cups arugula
½ pint fresh strawberries, sliced
¼ chopped walnuts
¼ cup goat cheese
Directions:
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Preheat a cast iron skillet a 1 TBSP olive oil over medium heat. Place salmon filet in skillet, skin side down, and sprinkle with Herbs de Provence. Cover and cook about 5 minutes. Flip salmon, cover, and finish cooking until salmon is pink and flaky in the center, about 10 minutes. Remove from heat and set aside to cool.
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While salmon is cooking, prepare the salad. Mix arugula, strawberries, chopped walnuts, and goat cheese in a large salad bowl.
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Once salmon has cooled, removed skin and pull into small pieces. Sprinkle salmon over salad and enjoy!
Notes:
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The cooking time on your salmon will vary greatly depending on the thickness of the fish. For oven roasting, I prefer a thick filet. For stovetop cooking, a thinner filet may be easier. In either case, make sure to check your salmon occasionally or use a probe thermometer to avoid under or overcooking.
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This salad is delicious with a variety of fruits! Choose whatever is in season. In the summer I love adding peaches. In the fall, I choose blueberries.
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This salad is tasty on its own without any dressing. Even so, a light balsamic vinaigrette or honey mustard dressing can be a nice addition. The choice is yours!