I just showed you how to meal prep salmon, so let’s turn those portions of delicious fish into a delicious workday meal!
This salad is so simple – just toss some chopped romaine, baby kale, carrots, cucumbers and sliced almonds with an easy honey-dijon vinaigrette and top with the salmon (warmed or not!). As you can see, I used a whole filet to top my salad; that I had warmed slowly in a pan on the stovetop. For work lunches, I recommend flaking some cold salmon atop your salad (store separately from the greens until just ready to eat).
Not only is this great for meal prepping, it’s also a great ‘clean out’ recipe! Toss whatever vegetables you have into the salad bowl, top with a sprinkling of almonds or walnuts, or even some leftover fresh herbs. Possibilities are endless.
roasted salmon salad with honey dijon vinaigrette.
2 salmon filets, cooked
1 romaine heart, chopped
4 cups baby kale
1 cup shredded carrots
1 cup mixed vegetables such as cucumber, bell pepper, celery, etc. (optional)
1/4 cup sliced almonds
sea salt and pepper
1 tablespoon dijon mustard
1 tablespoon raw honey
1 teaspoon white wine vinegar
1/4 cup olive oil
dash of sea salt and pepper
In a blender or small bowl, whisk together all the dressing ingredients and then whisk in the olive oil until well combined and smooth. Taste and adjust salt and pepper if needed.
If serving immediately, toss together all salad ingredients except for the salmon. Divide amongst two plates and toss with 2-3 tablespoons of the dressing (you will have dressing left over). Top with salmon filet each and serve.
To prep: toss together the salad ingredients except the salmon and dressing. In containers, add the salad greens/vegetables. Store salmon separately in an air tight container; same with dressing.
Makes 2 entree-sized salads. *Please use organic ingredients wherever possible*