Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
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
Wild-Caught Salmon Salad with Apple and Red Onion
Ingredients
Ingredients
- 8 236.592 fl oz ml salmon
- 1/2 2.4645 tsp ml ground black pepper to taste
- 1/2 2.4645 tsp ml sea salt to taste
- 1 14.787 tbsp ml extra virgin olive oil
- 1/2 apple thinly sliced
- 1/4 red onion thinly sliced
- 1/2 lemon thinly sliced
- 4 960 cups ml baby spinach
- 1 avocado halved
Instructions
Instructions
- 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.
