Whole30 Salmon Summer Salad
 
 
Author:
Serves: 4
Ingredients
  • Lemon Shallot Vinaigrette -Recipe HERE
  • Salmon Filet 4 each
  • Melted Coconut Oil 2 TBSP
  • Baby Spinach 3 cup (675 g)
  • Arugula/Rocket Leaves 3 cup (675 g)
  • Grapefruit 1 each
  • Avocado 1 each
  • Shelled Pistachios .5 cup (320 g)
Instructions
  1. Prepare the Lemon Shallot Vinaigrette and set aside
  2. Preheat the oven to 350 F/ 180 C and line a baking sheet with foil, drizzling with half of the coconut oil.
  3. Place the salmon on the oiled pan, skin side down and drizzle the remaining coconut oil over the top. Sprinkle with sea salt and black pepper as desired and bake for about 12 minutes or to desired doneness.
  4. Meanwhile, segment the grapefruit and then cut into about ¼ - ½" pieces and slice the avocado
  5. Place the shelled pistachios in a small sealed bag and use a meat pounder to roughly chop/break into small bits. Or you can use a mini chopper, but don't over process.
  6. Pour the vinaigrette into a large mixing bowl and then add the spinach and arugula/rocket, tossing to coat the greens evenly.
  7. Place the greens on 4 separate plates and top with the salmon, adding the grapefruit, avocado, and pistachios. SO GOOD.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/08/09/the-flex-in-the-city-september-studio-whole30-and-a-salmon-summer-salad/