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.
|Prep Time||10 minutes|
|Cook Time||15 minutes|
- 8 to 12 oz salmon wild caught, pin bones removed
- Zest of a lemon
- Generous pinch sea salt and black pepper
- 4 oz mixed spring greens or baby lettuce
- 4 slices thick-cut bacon cooked and chopped
- 3 hard-cooked eggs peeled and quartered
- 2 plum tomatoes seeded and sliced
- 1/4 large cucumber seeded and sliced
- 1/2 large yellow bell pepper seeded and sliced
- 1 generous handful fresh chives chopped
- Low-FODMAP dressing of choice
- 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.
- On a platter or a couple of large plates, assemble the salad by making a bed of the spring greens or lettuce.
- Lay all the toppings across the salad.
- Serve with your dressing of choice on the side.
From Stupid Easy Paleo.