Salmon Salad Power Veggie Bowls
Ingredients
The salad
-
4
oz
grilled or baked salmon
-
3–4
cup
seasonal greens
-
½
cup
slices zucchini and squash
-
½
cup
raspberries
-
2
sprigs
thyme
-
dash
sea salt
-
dash
pepper
-
parmesan crumbles
optional
The dressing
-
1
tbsp
balsamic glaze
-
2
tbsp
avocado or olive oil
-
lemon juice
Instructions
- Sauté sliced zucchini and squash in a skillet with ½ tablespoon of oil, salt, and pepper.
- Cook the salmon in 1 tablespoon of oil, lemon, salt, and pepper at 400°F for about 10 minutes.
- In a bowl, layer the seasonal greens, followed by the sautéed vegetables and salmon.
- Drizzle with balsamic glaze and the remaining oil, and add thyme leaves.
- Toss everything together and top with raspberries and a touch of lemon juice.
- Sprinkle with parmesan if desired.
Nutrition Facts (estimated)
Servings
1
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
25g
Sodium
200mg
Cholesterol
60mg
You might also like