Easy Heart Healthy Salmon Salad is packed with protein and healthy fats from the salmon and many nutrients from the pistachios, beets, pomegranate, and leafy greens.
Easy Heart Healthy Salmon Salad is packed with protein and healthy fats from the salmon. I have chosen some special ingredients to keep me interested in eating salads. But you can customize it with all sorts of yummy add-ins that work for you. I will offer up ideas as I share this recipe – it’s so easy to make, you’ll be whipping it up in no time!
I recommend you use wild salmon. It usually is no more costly, but is definitely healthier than farm raised. Pat the salmon fillet dry. Remove the skin with a serrated knife. Lightly spray your baking dish with oil. Place you salmon fillet on the baking dish and lightly spray with olive oil.
Broil for 4 to 5 minutes, depending on thickness and desired doneness. Internal temperature should be at least 125 to 135 F. Set aside.
In a small jar, combine 1 tbsp olive oil with the vinegar and mustard. Whisk or shake this up to mix well and set aside.
Add the salad greens and beets to the bowl with the dressing and toss to coat; season to taste with salt.
Sprinkle in the radishes, goat cheese, pistachios, pomegranate seeds and capers.
Divide the salad onto two plates and top with the salmon and capers. Enjoy!
Recipe
Easy Heart Healthy Salmon Salad
1 tbsp. Olive Oil
1 tsp white wine vinegar
1/2 tsp. Dijon mustard
2 fillets of wild salmon
Kosher salt to taste
3 cups mixed salad greens
1 cup cooked beets, 6 to 8 oz, cut into small wedges*
1 to 2 radishes, thinly sliced
2 oz fresh goat cheese, crumbled
2 Tbsp pistachios, toasted and chopped
2 Tbsp pomegranate seeds
1 Tbsp capers
Preheat the oven to broil. In a small jar, combine 1 tbsp olive oil with the vinegar and mustard; set aside.
Pat the salmon fillet dry. Lightly spray your baking dish with oil. Place your salmon fillet on the baking dish and season with salt and lightly spray with olive oil.
Broil for 4 to 5 minutes, depending on thickness and desired doneness. Internal temperature should be at least 125 to 135 F. Set aside.
Add the salad greens and beets to the bowl with the dressing and toss to coat.
Sprinkle in the radishes, goat cheese, pistachios, pomegranate seeds and capers.
Divide onto two plates and top with the salmon and capers.
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