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Here’s what you’ll need (serves 1-2 people):

4-6 oz. Wild Caught Salmon Fillet

2 Cups Mixed Greens

1 Cup Tomatoes, chopped

1/4 Cup Blueberries, fresh or defrosted frozen

2 Tablespoon Hemp Seeds

1 Tablespoon Organic Walnuts, chopped

1/4 Cup Cannellini Beans, no salt added, rinsed and drained

1/8 Cup Red Onion, cut into 1/8 inch thick slices separated into rings

 

Basic Vinaigrette – Vinaigrettes can be stored, tightly covered, in the refrigerator for up to 2 weeks

Mash together with the back of a spoon until a paste is formed:

1 small clove of Garlic, peeled

2-3 pinches of Celtic Sea Salt

1/8 Cup Apple Cider Vinegar (or you could use ¼ cup fresh lemon juice)

1 Shallot, minced

1 teaspoon Mustard

Pepper to taste

Mix all of the above in a blender with 1 Cup of Extra Virgin Olive Oil

 

Make it

Heat pan over medium heat. Add Salmon fillet, skin side down. Cook approximately 5 to 7 minutes until the fish is a light pink color. In a bowl or plate, place mixed greens with tomatoes, blueberries, hemp seeds, walnuts, cannellini beans, red onions, and salmon. Drizzle basic vinaigrette on top. Eat immediately and enjoy!

In Peace, Love, and Health,

Adita

 

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Adita Lang works with individuals and groups to maximize their health through exercise, nutrition, sleep, and happiness. Programs include Coaching, Speaking Events, and Corporate Wellness. Feel free to email me for more information: Info@AditaLang.com