Salmon with pineapple salsa salad
Here is a tasty light dinner that is perfect for those warmer nights. The salmon is packed with protein and good fats such as Omega 3 and the salad has carbs derived from fruit and vegetables sources. I prefer not to eat grains at night and to keep things light before i go to bed.
Ingredients:
For the salmon:
coconut oil for cooking
0.6 - 0.8 pounds of salmon fillet
Salt and pepper
1 tsp maple syrup
Juice from 1/3 of a lemon
For the salad:
1/2 cup of chopped bell pepper
1 avocado, chopped
1 cup chopped pineapple
1 1/2 cups of arugula leaves
1/4 cup chopped cilantro
1/2 tsp chilli flakes
For the dressing:
1 tbsp olive oil
1 tbsp white vinegar
1 tsp maple syrup
Juice of half a lime
Salt and pepper to taste
Method:
Season the salmon with salt and pepper on both sides. Add to pan lightly coated with coconut oil and cook on low to medium for 5-8 minutes on both sides depending on how well done you like your salmon. Once the salmon is almost cooked drizzle the maple syrup and squeeze of lemon juice and let cook for one more minute.
For the salad, add all ingredients to a mixing bowl. Add the dressing to another small bowl and stir thoroughly. Drizzle the salad with the dressing and serve with the salmon.