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Wild Salmon Salad

This salad makes a healthy, easy lunch or dinner that won't take up too much time. And with plenty of protein and healthy fats from the salmon and avocado, you'll feel satisfied long after you finish.

Ingreadient:

    • 4 4-oz. pieces skinless wild Alaskan salmon fillet
    • Kosher salt
    • pepper
    • 2 Tbsp. balsamic vinegar
    • 2 tsp. olive oil
    • 1 pt. grape tomatoes, halved
    • 2 scallions, thinly sliced
    • 5 oz. mixed baby greens
    • 1 avocado, sliced
    • 1/2 c. slivered almonds, toasted

Directions :

    1. Heat oven to 375°F. Season salmon with 1/2 tsp each salt and pepper, place on a rimmed baking sheet, and roast until opaque throughout, 10 to 12 minutes.
    2. Meanwhile, in a large bowl, whisk together vinegar, oil, and a pinch each of salt and pepper. Toss with tomatoes, then fold in scallions followed by greens.
    3. Serve with salmon and avocado and sprinkle with almonds.

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