The Warm Salmon Salad includes: sautéed red and green bell pepper, white onion, and mushroom over a bed of mixed greens topped with wild caught salmon and a pico de gallo salsa dressing.
You guys, I am in LOVEEEE with this new Warm Salmon Salad recipe! Full disclosure, I was inspired to create this dish by one of my favorite restaurants, Green Tomato Grill. If you know me, you know that I’m a regular at this restaurant. Healthy meals + fresh ingredients + eco-conscious restaurant = I’m hardcore into it. They have a new keto menu with a similar salad on there that I have been obsessed with over the last few months, so naturally I wanted to created my own because that’s how I roll. It took me a few times to get it right, but practice makes perfect y’all. 😉
I wasn’t able to create the exact same dish, but I put my own spin on it and that’s what it’s all about! This is a recipe that can feed the whole family or you can use it to meal prep for the week, up to you! It’s just as awesome heated up 2-3 days later, promise. This dish is fresh, zesty, filling and so freaking delicious! I hope you love it as much as I do.
Warm Salmon Salad Ingredients
- Wild caught salmon
- Everything but the elote seasoning, found at Trader Joe’s
- Green bell pepper
- Red bell pepper
- White onion
- While Mushroom
- Lemon pepper
- Garlic powder
- Seasoned salt
- Avocado oil
- Mixed greens
- Pico de gallo
- Salsa
Health Benefits of This Dish
- Rich source of omega 3 fatty acids, which provides anti-inflammatory properties. The major reason I always consume wild caught salmon versus farm raised salmon is the omega 3 content and quality of the salmon. Wild caught salmon feeds off the ecosystem while farm raised are fed corn and their omega 3 content is much lower when consumed.
- The vegetable mixture of this dish provides a wide variety of vitamins, minerals, phytonutrients and fiber.
- This salad is considered low carb and can aid in weight loss, as well as provide blood sugar control.
Warm Salmon Salad
Equipment
- Sauté pan
- Chef knife
- Cutting Board
- Oven
Ingredients
- 1 lb salmon wild caught highly recommended
- Everything but the elote seasoning, to taste found at Trader Joe's
- 1 medium green bell pepper, sliced
- 1 medium red bell pepper, sliced
- 1 medium white onion, slice
- 8 oz mushrooms, sliced
- 2 tsp avocado oil
- Lemon pepper, to taste
- Garlic powder, to taste
- Seasoned salt, to taste
- 5 oz spring mix
- Mild pico de gallo
- Salsa
Instructions
- Preheat oven to 425 degrees.
- Cut the salmon into 4 filets and place on a baking sheet. Season the salmon with the everything but the elote seasoning (or whatever season you prefer for salmon). Place in the oven and bake for 12 minutes.
- Add avocado oil to coat the bottom of a sauté pan, place over medium heat.
- Slice the red bell pepper, green bell pepper, white mushroom and onion. Add to the sauté pan and season with lemon pepper, garlic powder and season salt. Cover the vegetable mixture, stir occasionally. Cook for 10-12 minutes.
- Plate 2 cups of mixed greens, place ¼ of the cooked vegetable mixture over the mixed greens and top with a salmon filet. Add 2 tbsp pico de gallo and 1-2 tbsp salsa as dressing. Mix and enjoy.
Notes
Did you make this recipe?
Please leave a comment with what you thought of the recipe and tag @threalisticdietitian with the hashtag #therealisticdietitian on Instagram.
Leave a Reply