NANCY CHEN

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spring salmon & strawberry salad

Nancy Chen

It was about this time last year when I posted a spring chicken and strawberry spinach salad recipe. It was no coincidence that this recipe is sneakily similar — the arrival of warmer weather (i.e. spring) means fresh strawberries and more salads (goodbye sautéed kale).

This salmon salad is super simple (like most of my other recipes — you know I'm all about quick and simple meals), and is perfect for this warm weather. So let's get right into it:

spring salmon and strawberry salad

serves: 1 | grain free, gluten free, dairy free | time: 20 minutes

ingredients

  • 1 filet wild salmon (I get mine from ButcherBox — you can get $20 off + FREE bacon in your first box here)

  • 3-5 organic strawberries

  • 1/2 medium Japanese sweet potato (or any other sweet potato you prefer)

  • 1/2 avocado

  • bowlful of organic leafy greens (spinach, arugula, baby kale...up to you!)

  • 1 tbsp organic coconut oil (or any other oil of choice), for cooking

  • dressing: 1 tbsp EVOO (I used Gaea's basil-infused EVOO), 1 tsp apple cider vinegar, cayenne, salt & pepper to taste)

directions

  1. Salt and pepper both sides of the salmon.

  2. In a medium pan, heat up oil. When hot, place salmon in skin side up. Cook on medium heat for 3-5 minutes (depending on thickness of filet and your preference for slightly rare or not at all). Flip and cook on the other side for the same amount of time. Remove from heat.

  3. While salmon is cooking, combine the ingredients for dressing in a small bowl. Mix well and pour over the greens. I like massaging it in to get the flavor into every bite, especially if it's kale.

  4. Cut sweet potato into slices. If you have time, you can bake for 20 minutes at 350-375 degrees Fahrenheit, but I wanted something quick so I just microwaved them on high for 2:45 minutes.

  5. Slice strawberries and avocado and combine everything in a bowl. Enjoy!

Plus, spring weather calls for enjoying a nice glass of wine — wait, who am I kidding. All weather calls for enjoying a nice glass of wine. This one I paired the dish with is a Cab — a little richer than the Pinot I had in my last salmon dinner post, but still acceptable (in my eyes) to pair with seafood. Or, you know, a good easy sipping wine. Natural wines ftw!