Makes 2 Servings
Macros: 583 Cal, Fat 40g, Carbs 23g, Fibre 9g, Protein 38g
340 grams Salmon Fillet
1/4 tsp Sea Salt
2 tbsps Extra Virgin Olive Oil
2 tbsps Lemon Juice
4 cups Arugula
1/2 Cucumber (sliced)
1 Avocado (sliced)
2 Fig (optional, quartered)
Heat a skillet over medium heat. Season the salmon with salt, then add it to the pan skin-side down, cooking for about 4 to 5 minutes. Flip and cook for an additional 1 to 2 minutes, until the flesh is opaque throughout.
In a small bowl, mix the oil and lemon juice together.
Add the arugula to a plate and top with the cucumber, avocado and fig, if using. Drizzle the dressing over top and place the salmon on top. Enjoy!
Leftovers: For best results, store the salad separate from the dressing. Refrigerate the salad for up to three days and the dressing for up to seven days.
More Flavour: Add additional seasoning to the salmon such as cayenne, chili flakes or other herbs and spices.
Additional Toppings: More vegetables, nuts or seeds.