Winter Salad with Salmon

It’s Foodie Friday! We have an easy salad recipe for you today that makes a perfect lunch or light dinner. With salmon, avocado, and sunflower seeds, this salad packs a ton of healthy fats! You’ll want this broiler method for cooking salmon in your back pocket…it’s the fastest way to cook fish we know and doesn’t stink up the kitchen like pan frying does. Keep individually packaged frozen salmon filets in your freezer and when you don’t have anything planned for dinner you can thaw them in a bowl of water and then prepare them in the broiler in no time flat while you steam some frozen veggies. Dinner is saved!

Winter Salad with Salmon

4 oz skin-on salmon filet
½ Tbsp butter
2 Cups baby spinach
½ small grapefruit
¼ avocado, thinly sliced
1-2 Tbsp sunflower seeds
1-2 Tbsp olive oil
squeeze of lemon or grapefruit juice or vinegar (we used white balsamic vinegar)

Preheat broiler. Cover baking sheet with foil and grease with a little olive oil. Place salmon fillet on baking sheet and top with a couple of pats of butter. Place under broiler for 3-6 minutes, depending on thickness, until fish is opaque and flakes easily with a fork. Set aside to cool.

Slice the top and bottom off the grapefruit. Set one of the flat ends on the cutting board and carefully cut away the peel and white pith of the grapefruit in strips from pole to pole. Chop up half of the grapefruit for your salad.

Top baby spinach with the grapefruit, avocado, sunflower seeds, and cooled cooked salmon filet. Drizzle with olive oil and citrus juice or vinegar and sprinkle with fresh cracked black pepper.

You might also like: Strawberry Salad with Strawberry Poppy Seed Vinaigrette


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