You guys. I had a moment. A moment where I was about to give up. It was a Sunday morning (only Day 6 mind you of the Whole30) and I woke up feeling okay but after a few hours, I was tired, hungry and feeling a little dizzy. I wanted to just stuff some whole grain toast slathered with BUTTER in my mouth . . but I didn’t.
One thing I’ve been doing. . which has helped me tremendously: I keep Whole 30 “approved” foods already prepared and ready to eat in my fridge all the time. Baked sweet potatoes, my beloved 
So, this salad you guys. This easy Baked Salmon Salad to the rescue. I threw this together one day . . because I had everything in my fridge remember. . and it was glorious.
The clouds parted, the sun came out and angels started to sing.
OK, maybe it wasn’t completely like that but I felt satisfied and my belly was happy. And I didn’t give in.
Baked Salmon Salad with Roasted Potatoes
Ingredients
For the dressing:
- 1/4 cup apple cider vinegar or red wine vinegar
- 3/4 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the salmon:
- 1 lb. skin-on salmon fillet/s
- extra virgin olive oil
- salt and pepper
For the salad:
- fresh mixed greens
- cooked salmon broken into chunks
- roasted red potatoes
- hard boiled egg peeled and cut in half lengthwise
- tomato wedges
- microgreens
Instructions
For the dressing:
- Using a mason jar or small bowl, whisk together the vinegar, while slowly pouring in the olive oil and continue to whisk together. Season with the salt and pepper and whisk again. Set aside.
For the salmon:
- Preheat your oven to 425 degrees. Line a baking sheet with foil or parchment paper. Pat the salmon dry with a paper towel and place on the prepared baking sheet. Drizzle some olive oil over the top of the salmon; just enough to coat the salmon, don't over do it. Feel free to rub the olive oil over the salmon with your fingers or a pastry brush. Season with salt and pepper.
- Roast for about 4 to 6 minutes per half-inch thickness of salmon. If you see white stuff around the edges of your salmon, you've cooked it for too long. Allow to cool for a minute or two and break into chunks for the salad.
For the salad:
- To plate: arrange the cooked salmon chunks and roasted red potatoes on top of a full bed of fresh greens. Add on the hard boiled eggs and tomatoes. Garnish with the microgreens, drizzle on some dressing and enjoy!
Recipe for 
