Citrus Dill Salmon Salad
Ingredients
- 1 1/2 pounds skinless salmon cut into 4 fillets
- 2 tablespoons ghee melted
- 1 tablespoon lemon juice
- Sea salt and freshly ground black pepper to taste
- 1 head Romaine lettuce or other leaf lettuce
- 1 small red onion sliced
- 1 small cucumber sliced
- 1 cup halved cherry tomatoes
- 1/4 cup olive oil
- 2 tablespoons cider vinegar
- 1/2 teaspoon dried dill
- Pinch onion powder
- Pinch sea salt
- 1 clove garlic pressed
Instructions
- Preheat oven to 350 degrees. Rinse salmon and pat dry. In a small bowl, combine ghee and lemon juice then brush evenly over salmon; season with salt and pepper. Bake for 6 to 10 minutes or until fish flakes easily when tested with a fork. In a large bowl, toss together lettuce, onion, cucumber and cherry tomatoes. In a small bowl, whisk together remaining ingredients (olive oil through garlic). Arrange salad on dinner plates and top with a salmon fillet; drizzle with vinaigrette.
Notes
SERVING SUGGESTION: A relish tray of raw baby carrots, broccoli and cauliflower florets and green and red bell pepper strips.
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