Citrus Salmon Salad (serves 2)
Prep time 15 minutes; Cook time 15 minutes
10 oz salmon
1 head Romaine lettuce
1 organic tomato (or 1 cup cherry tomatoes) sliced into chunks
1 organic cucumber, sliced
1/4 pineapple sliced into chunks
1/2 avocado, sliced
Begin by preheating the oven to 375. De-bone salmon and place in glass baking dish. Slice lemon and squeeze 1/2 over fish. Place the remaining lemon slices over the fish. Cover with tin foil or a glass lid and bake for 10-15 minutes.
Arrange lettuce on large plate with all vegetables.
When salmon is done, remove from oven and cool in refrigerator for 10 minutes. (I make the dressing during this cooling period)
Place Salmon on salad and enjoy!
Citrus Vinaigrette (original from Martha Stewart adapted by yours truly)
3 tbs raw honey
1/4 cup white wine vinegar
1 cup olive oil
1 clove garlic minced
Juice and zest orange, lemon, and lime (if you have a juicer this is a fabulous tool for both!). Place juice, honey, vinegar, and garlic in blender and pulse for about 10 seconds. Now you have a fabulous vinaigrette!
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