Warm Salmon Salad
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.
Servings 4
Calories 301kcal
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
Macros per serving (recipe yields 4 servings): 15g carbohydrates, 12g fat, and 28g protein