Speedy, Savory, Salmon Salad

This is one of my go-to meals because it's so quick and pleasurable. It rarely takes me more than 10 minutes to make, but allow 15 if you're not a whirlwind – throw it together, clean later – cook like me. (Ridiculous cooking demonstration videos coming soon.) I often substitute jumbo shrimp or roasted chicken for the protein. All are equally yum!

Makes 2 servings

Prep Time: 5-10 minutes
Cook Time: 4-6 minutes
Total Time: 9-16 minutes

Ingredients

Salmon
2 skinless (4 oz) fillets of wild salmon (TJ’s frozen wild coho)
2 T + ¼ tsp organic extra virgin olive oil (1/4 tsp is for cooking salmon)
 

Spinach Salad
6 oz organic baby spinach (TJs)
1 oz broccoli or alfalfa sprouts (not in picture)
2 oz sliced cucumber (not in picture)
1 sliced green onion (not in picture)

Dressing

1 T coconut aminos
2 T creamy organic almond butter (or sunflower or sesame butter)
1 tsp apple cider vinegar based on desired tang
2 tsp fresh-squeezed lemon juice
1/4 tsp good quality salt (more if your almond butter is unsalted)
1/4 tsp garlic powder/granules
1/2 tsp onion powder/granules
1/2 tsp dried dill or 1 tsp fresh dill
hardly a dash of your healthful sweetener of choice (I use Kal organic powder, If using erythritol start with ¼ tsp and adjust to taste)

Instructions

1. Divide spinach, sprouts, and cucumber into two large salad/pasta bowls or onto two dinner plates, set aside.
2. Add all dressing ingredients to a small mixing bowl.
3. Whisk dressing until nut/seed butter is blended smoothly with other ingredients, set aside.
4. For a thinner consistency add a little more (up to 1 T) oil, water, aminos, and/or lemon juice.
5. Coat fresh/thawed salmon filets with olive oil and a little salt/pepper.
6. Add to hot non-stick pan on low-medium heat.
7. Cook 2-3 minutes each side (can see if it’s still pink in the center from the side).
8. Place one cooked filet on each salad.
9. Top with dressing/sauce.