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Low FODMAP Salmon Cobb Salad
Salmon is a rich source of omega-3 fatty acids, which have anti-inflammatory properties and are essential for brain and eye health. This salad is an easy and healthy way to reap the benefits of these essential fatty acids, and is a great way to use leftover salmon.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350F. Cover a baking sheet with parchment paper or foil.Lay the salmon skin-side down (if yours came with skin on) on the baking sheet and sprinkle with half the lemon zest, salt, and pepper. Bake about 10 minutes or until just cooked through. Set aside to cool,then gently pull the meat away from the skin, and break the meat up with your fingers.
  2. On a platter or a couple of large plates, assemble the salad by making a bed of the spring greens or lettuce.
  3. Lay all the toppings across the salad.
  4. Serve with your dressing of choice on the side.
Recipe Notes

From Stupid Easy Paleo.


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