How’s your weekend going? I hope it’s been a good one! I wanted to share a salmon salad option in case you’re looking for a new lunch idea this week. I make salmon pretty often, because it’s healthy and it’s something Daisy and I both enjoy.
I purchase 1 lb. of center-cut salmon and grill it for 5 or 6 minutes on each side. Here’s what it looks like once it’s cooked (that link contains some healthy food facts about salmon, too). I add Chef Paul Prudhomme’s Magic Salmon Seasoning to it and that’s it! So easy. Anyway, I usually have leftovers because a full pound is too much for us to eat in one sitting, so I’ll save the leftovers to add to my salad the next day:
It’s so delicious! This is currently one of my favorite salads. The ingredients below will make 2 salads.
For the salad base I use baby spinach and red leafed lettuce tossed in Braswell’s Raspberry Vinaigrette Dressing. Add in a sprinkling of chopped pecans, diced apples, and dried cranberries, then top it with the salmon. Give it a try and let me know what you think! Here’s a link to my favorite healthy food tip.
Have a fantastic week!
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