Ceasar Salmon Salad
This meal is fantastic for losing weight and keeping up with your macronutrients. Salmon is loaded in protein and omega 3 fatty acids!
1 salmon filet typically has about 80 grams of protein. Whenever I bake salmon, I bake an extra filet to eat for lunch or dinner the next day.
In this recipe I add in other veggies such as cherry tomatoes, cucumbers, and olives for extra flavor and nutrition.
Cucumbers are a fantastic source of water, vitamin K & promote gut health, so I try to sneak them in my foods as much as possible!
Step 1: The Salmon
I used leftover salmon, but if using raw salmon, season it with salt, pepper, and adobo seasoning. If you know me I put adobo seasoning on just about everything. When my food needs just a little kick, adobo comes in to save the day. Bake it for about 10 minutes at 400F, in a pan lightly sprayed with olive oil. You can also air fry salmon 400F 6 to 8 minutes.
Step 2: The Salad
While the salmon is cooking, it’s time to prep the salad. To make the salad, place the arugula in a dish. Sprinkle the salad leaves with salt and fresh cracked pepper. Add in your cherry tomatoes, olives, sliced cucumber and caesar dressing. Mix it up! When the salmon is done, top with salmon and capers and the super seed mix.
Drizzle a little oil and vinegar on top and finish off with fresh shaved parmesan.
Ingredients
2 cups baby arugula and baby spinach
4 oz cooked sockeye wild salmon, skin removed
1 tbsp adobo seasoning
1 tsp capers, drained
1 tsp extra virgin olive oil
1 tbsp shaved parmesan
¼ cup cherry tomatoes, sliced in half
¼ cup black chopped olives
¼ cup sliced / cubed cucumber
Hemp seed & chia seed mix
Salt and fresh pepper to taste
