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
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
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.
While salmon is cooking, prepare the salad. Mix arugula, strawberries, chopped walnuts, and goat cheese in a large salad bowl.
Once salmon has cooled, removed skin and pull into small pieces. Sprinkle salmon over salad and enjoy!
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.
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.
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!