Ingredients:

  • 6 oz (170g) Salmon fillet, skin-on
  • 1 tbsp (15ml) Olive oil
  • ½ tsp (2.5g) Sea salt
  • ¼ tsp (1.2g) Black pepper
  • ½ tsp (2.5g) Garlic powder
  • 2 cups (60g) Fresh baby arugula or spinach
  • ½ medium (75g) Ripe avocado, sliced or cubed
  • 2 tbsp (15g) Red onion, thinly sliced
  • 1 tbsp (5g) Fresh parsley, chopped
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 tsp (5g) Dijon mustard
  • 1 tsp (5g) Honey

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pat the salmon fillet completely dry with a paper towel.
  3. Rub the fillet with olive oil and season evenly with salt, pepper, and garlic powder.
  4. Bake for 12–15 minutes until the salmon turns a pale pink and flakes easily with a fork.
  5. In a small bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, and honey until emulsified.
  6. Place the greens in a wide bowl and toss with half of the dressing.
  7. Arrange the sliced avocado and red onion atop the greens.
  8. Place the warm salmon fillet on top, drizzle with the remaining dressing, and garnish with fresh parsley.