I love salmon. It is so delicious and the health benefits are endless. Jam-packed with protein, healthy fats, and taste, salmon is my favorite go-to lunch. Eating salmon over a decadent spinach blue cheese salad is just bonus.
Baked Salmon and Spinach Salad
4oz Salmon fillet
1 Large handful of fresh baby spinach
5 cherry tomatoes, halved
2 artichoke hearts, quartered (I prefer using bottled, just because it's SO much easier!)
2 slices thin-cut red onion
2 TBSP organic fresh, canned, or frozen corn (if frozen, defrost separately ahead of time)
A few almond slivers just to add a little taste and texture
Balsamic Blue Cheese Dressing
2 TSP blue cheese crumbles
1-2 TBSP good and thick balsamic vinegar
1 TSP lemon juice
Salt and pepper salmon; bake at 350 degrees for 25-30 minutes in a foil pocket. Let rest while making your salad.
Add all veggie ingredients together; toss with the balsamic and top with the blue cheese crumbles. Rest your salmon on top and enjoy your beautiful, healthy, gourmet lunch!
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