This Salmon Salad brings together flaky, flavorful fish with crisp greens and a mix of textures that make every forkful feel light yet filling. It’s an easy go-to meal when you want something that feels wholesome without spending much time in the kitchen.
Instructions
Salmon
- Heat 1 tablespoon coconut oil in pan on medium heat.1 tablespoon coconut oil
- Pat 3 ounces salmon dry. Season with salt to taste.3 ounces salmon
- Add salmon to pan, continue to cook on medium heat. Make sure pan is hot when you add salmon.
- Once salmon is golden brown on one side, about 4 to 5 minutes, flip over.
- Cook on other side until desired temperature 145 degrees F / 63 degrees C.
Salad
- Chop ¼ cup onion, ¼ cup tomato, ½ avocado. Mix chopped vegetables with 3 cups lettuce, 1½ tablespoons olive oil, and 1½ tablespoons lemon juice.¼ cup onion, ¼ cup tomato, ½ avocado, 3 cups lettuce, 1½ tablespoons olive oil, 1½ tablespoons lemon juice
- Season with 1 teaspoon sea salt and top with 2 tablespoons cheese.2 tablespoons cheese, 1 teaspoon sea salt
- Slice 1 hard-boiled egg and add to salad.1 hard-boiled egg
- Serve and enjoy!
Notes
- Coconut oil burns more quickly than other oils. Keep the heat at medium to prevent it from burning your food.
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