This week Team FitNice is bringing you a scrumptus Winter Salmon Salad that’s rich in omega-3 fatty acids, provides 4 servings of vegetables and plenty of fiber. Salmon is a wonderful, heart healthy, calcium and iron rich fish that’s easy to digest and absorb. Friendly to every stomach, we recommend being friendly to the environment, too, by being careful with your salmon selection and trying to choose fish that doesn’t come from a farming operation.
Winter Salmon Salad
Servings – 2-4
Prep Time – 5 minutes
Cook Time – 20 minutes
Difficulty – 2
2-4 wild Alaskan Keta salmon filets
5 ounces kale, arugula, iceberg or romaine lettuce
2 hard-boiled egg whites, sliced
10-12 sliced cherry tomatoes
2 tablespoons olive oil
1/2 cup sliced yellow squash
1/4 cup feta cheese
1/4 cup light balsamic vinaigrette
1. Pre-heat oven to 350 degrees.
2. Place salmon on foil lined baking sheet in oven for 20 minutes.
3. Pour olive oil and squash in medium skillet and saute to taste.
4. Place eggs in water and bring to boil, when boiling, lower to simmer for 10 minutes.
5. Cool egg in ice, then peel and slice.
6. Mix lettuce, cheese, tomatoes, egg whites and squash in large bowl.
7. Plate salad mix and top with cooked salmon, salmon is cooked when it flakes easily with a fork and is a light pink color.
8. Drizzle each plate with balsamic vinaigrette to taste.
There’s your recipe for a very good-for-you Winter Salmon Salad that will satisfy every palate in the house. Easy to make, it’s simple to change dressings to suit taste, especially for kids, and don’t be afraid to try this delicious dinner as a lunch meal!