Wild Salmon Superfood Salad
The start of a new year often ignites our desire to improve our life for the better. Although a worthy goal, it is easy to get overwhelmed after the first few days, weeks, or even hours. If you vowed to eat healthier this year, then this one is for you. Leave the work of finding a delicious & healthy recipe to us, and say goodbye to the endless "healthy recipe" scroll through Pinterest.
Recipe (serves 4)
Ingredients:
- 1 sockeye fillet (cooked slow roasted)
- 1 pomegranate, seeded
- 1 head cauliflower, roughly chopped
- 1 avocado, chopped
- 1/2 apple, chopped
- 2 medium sweet potatoes, roughly chopped
- 1 head kale, roughly chopped
- 1 package feta or your favorite cheese for topping, chopped
- 1 Tbsp. for roasting veggies
- 1/2 cup pepitas
- 1/2 cup pecans
- 1 Tbsp. brown sugar
- 1/2 cup microgreens
Marinade:
- Juice of 1/2 lemon
- 1/3 cup olive oil
- 2 tsp. mustard
- 1 Tbsp. honey
- Salt + pepper to taste
Recipe:
Season chopped sweet potato and cauliflower with olive oil, salt, and pepper. Then roast in the oven at 350 degrees Fahrenheit until crispy and easily pierced with a fork. While the veggies are roasting, deseed the pomegranate and chop the apple, avocado, and kale. Make the marinade for the salmon by whisking together olive oil, mustard, honey, lemon juice, and salt + pepper to taste. Pour 1/2 of marinade over salmon just before roasting at 250 degrees Fahrenheit for 20 minutes. Save the other half of the marinade to dress the salad later. Sauté the pepitas and pecans in a warm skillet over medium heat until toasted. Stir in the brown sugar and coat the nuts thoroughly. Turn off the heat and allow them to cool. Toss the kale, pomegranate seeds, apple, microgreens, sweet potato, avocado, cauliflower, and feta in a large salad bowl. Assemble the salad onto a plate, top with the roasted salmon and toasted nuts. Pour 2 Tbsp of the dressing over the top and enjoy!