15 minute Salmon Salad


Salmon Salad


  • 2c organic raw baby spinach
  • 1 wild caught salmon filet
  • 1 c roasted broccoli
  • 10 spears roasted asparagus
  • 1/2 c roasted cubed sweet potatoes
  • 1/2 roasted zucchini
  • 1/2 squeeze of a fresh lemon


  • Start by cutting up veggies and placing salmon onto a baking sheet, lined with parchment paper, then spray everything with avocado or ghee oil and season with pink salt + ground black pepper + turmeric. Place in oven for 15 mins at 400 degrees and serve on top of a bed of spinach with a squeeze of fresh lemon. Garnish with microgreens and feta cheese 

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