This salmon is great fresh on its own or enjoyed on top of a salad for leftovers the next day. Iron is an important mineral, especially for menstruating women. Our body best absorbs ‘heme’ iron from animal protein but also gets iron from plant foods as ‘nonheme’ iron. The salmon and spinach in this recipe provide both heme and nonheme iron. If you are aiming for more iodine, substitute the salmon with cod.
Wild-Caught Salmon Salad with Apple and Red Onion
- 8 oz 236.59 ml salmon
- 1/2 tsp 2.46 ml ground black pepper to taste
- 1/2 tsp 2.46 ml sea salt to taste
- 1 Tbsp 14.79 ml extra virgin olive oil
- 1/2 apple thinly sliced
- 1/4 red onion thinly sliced
- 1/2 lemon thinly sliced
- 4 cups 960.00 ml baby spinach
- 1 avocado halved
- Preheat oven to 400 degrees F.
- Place salmon fillets in glass baking dish. Sprinkle with ground black pepper and sea salt and drizzle with olive oil. Top with apple, onion and lemon slices.
- Place in oven and cook for about 15 minutes until salmon is flakey. Serve on top a bed of greens with a half an avocado.