Sunday, February 1, 2015

Baked Salmon and Avocado Salad

Dan and I are a huge fan of this light and nutritious meal. We have made this salad several times over the last couple weeks because it's packed with so much flavor! It is also a great lunch to bring to work or to eat on-the-go!

  • 8-10 oz salmon filet
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • salt and pepper
  • 1/4 cup sliced red onion
  • 1 cup arugula
  • 1 tbsp light sour cream
  • 1 tbsp dijon mustard
  • 1 large avocado
  • 2 tsps lemon pepper
  • 1 lemon for zest and juice

  1. Preheat oven to 400 degrees.
  2. Season filet of salmon with pinch of pepper, salt, lemon zest, cumin, cayenne pepper and little bit of olive oil.
  3. Place salmon filet on a baking sheet and place in the oven for 20-25 minutes. 
  4. Remove salmon from the oven and allow it to rest for about 10 minutes.
  5. In a small bowl, combine red onion, arugula, sour cream, dijon mustard and lemon juice.
  6. Finally, shred the salmon and lightly toss the salmon with the rest of the mixture. 
  7. Seed the avocado and then place the salmon mixture in the avocado halves and finish with pepper and salt. 

Recipe adapted from Byron Talbott

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