In this blog, I wanted to share a recipe for some Sunset Salad I recently made. I was on vacation a few weeks ago, in a warmer climate where seafood was fresh and readily available, so I tried to take advantage of it. We happened to find a restaurant that served a sunset salad I really liked, so I when we got home, I wanted to try and replicate it. This recipe is easy to make and includes some healthful ingredients that are good for your body and help build immunity. This salad contains fresh spinach, which I eat a lot of as it is contains a variety of nutrients including: magnesium, potassium, calcium, protein, vitamin B6, vitamin K and folate. It is also rich in iron, which is important for blood oxygenation and energy and is especially important for those dealing with iron deficiency. This salad also contains both pecans and salmon, which are both good sources of omega 3 fatty acids, protein, B vitamins and potassium. They are also good for your heart, brain, gut health and help boost your immune system. This sunset salad is also pretty tasty. I love the combination of flavors, as they are sweet, tangy and a little zesty. Give it a try if you are looking for a healthy recipe to try for dinner, lunch or maybe Easter time.
Ingredients:
- 1 small package spinach
- Olive oil
- 4 salmon fillets
- Salt
- Pepper
- Garlic
- Fresh squeezed lemon juice
- 4-6 strips bacon, chopped into small pieces
- 1 cup cherry tomatoes, cut in halves
- 1/2 cup Parmesan or feta cheese
- 1 cup pecans
- Balsamic vinaigrette
Directions:
Place the bacon in a large cast iron frying pan or similar and cook over medium heat for several minutes, flipping as each side is browned. Place the bacon on a plate lined with a paper towel and set aside to cool.
In a large salad bowl, add the package of spinach. Next add the tomatoes, pecans and Parmesan or feta cheese. Cut the bacon in small pieces when it is cool and add to the salad mix.
Next, add a little olive oil to the frying pan you used for the bacon and heat with a medium setting. Season the salmon fillets with salt, pepper and garlic powder to taste and place them in the pan. Cook until the salmon turns from a bright pink to a dull muted pink color. Squeeze a few drops of a lemon over the salmon and remove from the heat.
Spoon the salad on to plates and top with a salmon fillet and fresh lemon slice. Serve with balsamic vinaigrette, or your favorite dressing.
Enjoy!
Barb
P.S. If you would like to learn more about healthy eating, you might want to check out my book, Wholey Cow A Simple Guide To Eating And Living. If you are interested in learning more about iron deficiency, you might want to check out my book, Wholey Cow It Works! A Holistic Guide To Eating And Recovery From Iron Deficiency.
