I’ve always been sort of blown away by people who don’t like seafood. I mean, I get it. Everyone has their opinions. Their likes and dislikes.
But ALL seafood? Really? Like, have you ever tried SALMON?!
My usual go-to salmon recipe is pretty simple: salmon, rice and veggies. Easy peasy!
But because of Whole30, I’m trying out different ways to enjoy my favorite foods. So when I had a leftover salmon filet that hadn’t yet been eaten, I decided to whip up something quick and simple for lunch.
And let me tell you, it did not disappoint!
The real key to this salad, though? Capers. I don’t think I’ve ever purchased them in a jar before, but now, I’m not sure I’ll ever go without having them on hand in the cabinet!
- Whole 30, Paleo Salmon Salad Recipe
- 1 salmon filet
- 1 tbsp. ghee
- 1/2 avocado
- 1/2 diced tomato
- 2 tbsp. capers
- 1 cup romaine lettuce
- 1 tbsp. basil
- balsamic vinegar
- Heat oven to 400 degrees.
- Add ghee to cast iron skillet and melt over medium-high heat.
- Salt and pepper both sides of salmon, then add to pan skin-side up and cook for about five minutes.
- Place skillet inside the oven and cook for about 10 minutes, or until the internal temperature reaches 145 degrees.
- Assemble lettuce, tomatoes and avocado on the salad, then add salmon and top with basil, capers and balsamic vinegar.