Time: 25 minutes (+ 1.5 hours if roasting your own beets)
Ingredients:
Salmon:
8 - 12 oz wild-caught salmon (or enough for 2 people), cut in half
2 Tbsp olive oil
Sea salt, pepper, lemon juice (to taste)
Salad Base:
3 cups organic spinach
1/2 cup blueberries
1 cup of pomegranate seeds (or 1 small container)
1 ripe avocado, sliced
1/2 cup walnuts
1/2 cup cherry tomatoes
3-4 small roasted beets
1/4 cup goat cheese
1/2 cup cooked organic quinoa (optional)
Salad Dressing:
1/2 cup olive oil
2 Tbsp lemon juice (approx one small lemon) (use any extra lemon in the salmon glaze if you want)
1 Tbsp raw local honey or organic maple syrup
2 tsp Dijon mustard
1/4 - 1/2 tsp cayenne pepper (depending on spice tolerance)
Sea salt and pepper to taste
Directions:
Sprinkle spices on your salmon pieces. Bake at 400° F for approximately 10 minutes or until cooked through.
Steam Roasting Beets Buy approximately the same sized beets for equal cooking times. In an 8x8 baking dish, put the beets in approximately 1 inch of water. Cover the dish with aluminum foil making sure the foil doesn't touch the beets and leaving a small opening at one corner. Roast in the oven at 400° F for 1 to 1.5 hours or until you can easily poke into them with a fork. Be careful removing the foil with the steam. Remove the skin and dice your beets.
Put all dressing ingredients in a small bowl and whisk until well combined. Pour over the salad base ingredients and add the salmon pieces on top.
