Makes 1 serving
Macros: 368 cal, fat 23g, carbs 10g, fibre 3g, protein 30g
1/2 tsp Sea Salt (divided)
142g Salmon Fillet
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Lemon Juice
1/2 tsp Dijon Mustard
1/2 Cucumber (sliced)
4 Romaine leaves (chopped)
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Add sea salt to the salmon and bake for 10 to 12 minutes or until cooked through and flaky. Once cooled, flake into pieces with a fork.
In the mason jar, whisk together the extra virgin olive oil, lemon juice, mustard and remaining sea salt. Add the cucumber, salmon and the romaine. Seal with a lid.
When ready to eat, shake well and dump into a bowl. Enjoy!
Leftovers: Refrigerate in the mason jar or an airtight container for up to two days. 16 fl oz
(473 mL) mason jars were used for this recipe.
Servings Size: One serving is one mason jar.
More Flavour: Add additional herbs or spices to the salmon.
Additional Toppings: Add additional veggies to the salad such as carrots, peppers or