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 cauliflower pesto minus the cheese of course, fresh greens for salad already chopped up, fruit already cleaned and cut, cooked salmon and hard boiled eggs.
I can’t fail if I do this, right?!
There won’t be the “there’s nothing to eat so let me munch on some chips” thing. Oh, and I have been snacking. . which I am not supposed to do according to the book . . I’ll throw a few almonds in my mouth or eat a banana. Screw the no snacking. How is this bad for you or even possible not to do? I’m a snacker!!! Plus, I don’t like to eat large (or even medium sized) portions for meals .. I eat small portions and that’s why I graze a little throughout the day.
Anyway, that Sunday morning, after my moment of weakness in my HEAD .. I didn’t eat any toast, folks. Even though I’ve never wanted a slice of bread that badly before. . I ate half a baked sweet potato and took a nap. I had run 9 miles the day before and I think my body was just plain tired.
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.
- ¼ cup apple cider vinegar or red wine vinegar
- ¾ cup extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 lb. skin-on salmon fillet/s
- extra virgin olive oil
- salt and pepper
- fresh mixed greens
- cooked salmon, broken into chunks
- roasted red potatoes
- hard boiled egg, peeled and cut in half lengthwise
- tomato wedges
- 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.
- 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.
- 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 roasted red potatoes. Click here for more details on how to cook salmon in the oven.