If you’ve been following my blog since it’s first days in April, you know that I’m a major fan of salads–all of them! They’re packed with nutrients, bright colors, crunchy textures, and fresh tasting flavors, and if you ask me, that’s the perfect combination of ingredient personalities. Just add some healthy proteins and you’re well on your way to success!
Who knew food could be so energizing and exciting?!
On Monday night I made this delicious salad that can basically be described as my post-weekend cleanse meal. We ate a ton of carbs and indulged in quite a few drinks this weekend, so Frank and I were both craving something that would fuel our bodies and make them feel better again (ha!).
Here’s a simple Summer Salad recipe that will satisfy those healthy taste buds!
Summer Salad with Beets & Baked Salmon
1 lb. piece of fresh salmon
2 large handfuls of spring mix lettuce
1/4 cup of sliced cucumbers (I like mine cut into half moons)
1/2 green pepper, sliced into 1-inch slices
1 beet, sliced into half moons
3 plum tomatoes, sliced
8 strawberries, sliced
4 tbsp. olive oil
2 tbsp. balsamic vinegar
Salt and pepper to taste
2 tbsp. goat cheese (Just for me since Frank absolutely detests this cheese…I LOVE it!)
1. Heat oven to 400 degrees.
2. Line a baking dish with foil and spray with light olive oil.
3. Set piece of salmon in the dish and sprinkle salt just to lightly coat the fish. Let sit for up to 30 minutes (even 10 minutes helps). **This step moistens the fish so it’s extra tender after baking**
4. After it’s been sitting for at least 10 minutes, shake some additional seasoning over the fish or you can even leave it plain. (Optional: garlic powder and chili powder or spicy fish seasoning). Place salmon in the oven and bake for 25-30 minutes until it’s a nice light pink in the middle. Just cooked through.
5. Chop up all of the veggies and fruit while the salmon is baking.
6. On two plates, lay out the spring mix lettuce followed by all of your chopped ingredients including the cheese if you like it!
6. Drizzle 2 tbsp. olive oil on each pile of veggies and 1 tbsp. balsamic vinegar.
7. Season with salt and pepper.
8. Once finished baking, top your salad with your delicious piece of salmon!
9. Bon appétit 🙂