Salmon Salad
Ingredients
- 2 salmon fillets
- 1 bag of arugula (5 - 8oz) or other leafy greens like kale or spinach
- fresh (or frozen) peas, mushrooms, grilled asparagus or other seasonal veggies to your liking
- shaved Parmesan cheese
- lemon juice
- olive oil
- **grain of choice or bread and olive oil to make a heartier meal.
Instructions
- In a large bowl, toss arugula, peas (warmed if frozen), other veggies as you choose.
- Squeeze juice from lemon juice
- Add shaved Parmesan to your liking; drizzle generously with olive oil.
- Cook salmon to your taste preferences. Season both sides with salt and pepper as desired. We fry ours in a pan with olive oil to cook medium rare.
- Once tossed, divide on two plates. Place salmon on salad.
COOK’S NOTE: This is an awesome dish because it can be customized to your liking, using whatever you have on hand. If I have cooked quinoa, faro or wild rice on hand, I will add a cup to make it a heartier dish. If you want some crunch, toss in pine nuts or shaved almonds. Want a fresh taste of summer? Add blueberries or strawberries and goat cheese! This recipe serves 2.
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