superfood salmon salad with meyer lemon dressing

2014 is still brand-new, and I know most people are still sticking to their New Year's resolutions... for now. I didn't even remember to make a resolution, so um... I guess I'm doing well, right? I know one of the most popular resolutions I hear year after year after year is, "I will eat healthier," or "I will lose weight," or "I will get in better shape." While those are all great resolutions, you are getting nowhere fast if you think a diet of boring lettuce and bland grilled chicken is going to satisfy you. Enter... this salad. A delicious, healthy, super easy salad full of double-duty superfoods! 

Our lovely bed of greens is composed of baby kale, baby spinach, and baby chard, which are delicious and full of iron, vitamins A and C, and beta-carotene. On top of that, we have quinoa, which is a complete protein, high in fiber, also contains iron, and even has some B vitamins. Blueberries are, in my opinion, the best berries, because they taste divine AND they are chock-full of antioxidants. The star of the show, however, is the salmon fillet! As we all know, salmon is a perfect source of Omega 3 and Omega 6 fatty acids, which are essential to our bodies. So, um, I really see no downside to any of this. A salad full of fantastic superfoods that tastes amazing? Sign me up!

I knew I had to choose something special to top this spectacular salad, so I picked Central Market/H-E-B's Meyer Lemon Salad Dressing! Kinda sweet, kinda sour, and perfectly delicious. Meyer lemons are the hybrid of standard lemons and oranges, making them sweeter than normal lemons but tangier than oranges. As expected, these little fruits are as full of vitamin C and antioxidants as their parents! 

Superfood Salmon Salad with Meyer Lemon Dressing

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Valentina | The Baking Fairy

Recipe type: Meat & Seafood

Serves: 1

Ingredients

• 1 heaping cup Central Market Organic Baby Kale Medley
• ¼ cup plain quinoa, rinsed
• ¼ cup blueberries, rinsed and dried
• 1 small salmon fillet, rinsed and dried
• 4-5 tablespoon Central Market H-E-B Meyer Lemon Salad Dressing{more or less as needed}
• 1 tablespoon extra virgin olive oil
• salt and pepper, as needed

Instructions

1. First, cook your quinoa. In a small pot, heat up a generous ½ cup of water. When it comes to a boil, add in your rinsed raw quinoa and a pinch of salt, reduce the heat to a simmer, and cover. Let the quinoa cook for 10-15 minutes, until nearly all the liquid is absorbed.
2. In the meanwhile, cook the salmon. Heat the one tablespoon of oil in a small nonstick frying pan over medium-high heat. Season the salmon with salt and pepper, then place in the hot oil skin-side down. Let the fish cook for about 5 minutes, until the lower portion starts to turn a light opaque pink. Flip the fillet over, and let the salmon finish cooking until it is completely opaque and develops a lightly golden crust on top.
3. Once the quinoa and salmon are both ready, it's time to assemble the salad! Place your mixed greens in a medium bowl or plate. Stir one tablespoon of dressing into the prepared quinoa, then spoon on top of the salad. Top with the clean blueberries and salmon fillet, then dress with as much Meyer Lemon dressing as you would like. Enjoy immediately!

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Disclosure: I received materials from H-E-B for this recipe. Posts are truthful, and all thoughts and opinions are my own and not influenced by this sponsorship. Recipe is an original creation of Valentina Celant at TheBakingFairy.blogspot.com