Fresh air, fresh fish, and fresh vegetables…simple, light, and delicious!
Non-GMO, organic, local, free range, grass-fed ingredients:
Wild Caught Salmon (Not farmed. Ask your butcher which source is the most sustainable at the moment. It changes often.)
Salt and Pepper
Lettuce, Tomato, Cucumber, Balsamic Vinegar, Olive Oil, Salt and Pepper, Parmigiano Regggiano Cheese, and any other herbs like dill, or salad greens and veggies that you like!
Place fish on a foil lined baking sheet. Drizzle some olive oil and sprinkle some salt and pepper over the fish. Bake Salmon at 350 degrees. Ours took around 12 minutes. It all depends on your oven and the thickness.
Using a fork, flake each piece out and remove any bones. Patience is key as this may take a little while. Place some of the deboned salmon in a glass storage container and some over your salad. Drizzle olive oil, balsamic, and salt and pepper over the salad. Grate some parmigiano regggiano cheese over it and it is ready to serve!
Add your leftovers to more salads, just tomatoes, and even in scrambled eggs! This is a great snack. It provides the healthy omega 3s we need.