This is the most simple salad you can make and one of my go-to lunches and dinners because it's so easy and tasty! You can either prepare the salmon specifically for the salad or use leftover salmon if you had it for dinner the previous night. Either way, it's quick, easy, healthy and of course, delicious! You can use any variation of salad toppings or greens - today I used spinach which matches nicely with the buttery flavor of the salmon.

Cooking time: 8-12 minutes

Prep time: 10 minutes

Serves: 2

Ingredients:

10 ounce wild salmon fillet (or two small 5-6oz pieces)

Himalayan sea salt and fresh ground pepper to taste

1/2 box or two servings of fresh greens (spinach used here)

1/2 avocado diced

Shallots, sliced

Dressing: 2 T Olive oil, 1 T each of mustard and balsamic

Nutritional yeast, sea salt and fresh ground pepper to taste

Cooking & Chopping: Season salmon with olive oil, salt and pepper. Put one tablespoon of olive oil in pan, sauté salmon on medium high for 4 minutes skin side down. Flip salmon and cover pan. Put heat to medium and cook covered for 5-8 minutes depending on how you like it cooked. While it’s cooking, put all dressing ingredients into a small mason jar or bowl. Mix vigorously to combine flavors. Slice shallots or onions, avocado or any other vegetables. Put greens into a bowl, add veggies and slowly add dressing to coat all the leaves. When salmon is finished top with nutritional yeast, salt and pepper. Set the table and enjoy!