Prep
10minCook
10minLevel
EasyRating
/rating_on.png "1 Star")
Loading...| 4 cups baby spinach | |
| 2 tomatoes, chopped | |
| 1 avocado, diced | |
| 1 cucumber, peeled and sliced | |
| 1/4 cup red onion, chopped | |
| 2 tablespoon olive oil | |
| 2 salmon filets | |
| salt and pepper, to taste | |
| 1 recipe lemon vinaigrette |
| 1. | Heat olive oil in a large pan over medium-high heat. Season the salmon filets with salt and pepper. Add the salmon filets top side down and cook for 4-5 minutes. |
| 2. | Flip the salmon and cook for an additional 2-3 minutes or until the salmon is mostly opaque, with just a smidge of softness still in the middle. |
| 3. | Divide all of the other salad ingredients between two bowls, then place the cooked salmon on top. |
| 4. | Mix the dressing ingredients together in a small bowl and drizzle on top. |
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