Ingredients
- 2-4 oz salmon fillets
- 1 Tablespoon avocado oil
- Sea salt and pepper, to taste
- 4 cups baby kale + romaine, or spring mix
- 2 cups sweet potato croutons
- ½ avocado, sliced
- ¼ cup pickled red onions
- ¼ cup crumbled feta
- 2 Tablespoons pepitas
- Lemon vinaigrette dressing
Instructions
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Make pickled red onions, the lemon vinaigrette dressing and bake your sweet potato croutons.
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Season salmon filets with sea salt and ground pepper. Heat oil in a large skillet (a cast-iron works great) over medium-high heat. Place salmon in pan, skin side up for about 4 minutes or until the flesh is golden brown. Turn and cook until salmon is medium-rare, about 4 more minutes.
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In a salad bowl, toss greens with sweet potato croutons, pickled red onions, feta and pepitas.
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Divide between 2 plates. Top salad with salmon and avocado. Then drizzle with the lemon vinaigrette. Season with additional salt and pepper, to taste.
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