Salads don't have to be boring. This one with salmon is high in omega-3 fatty acids and full of flavor.

Servings: 2


For the salmon

2 6-oz wild caught salmon fillets

1 Tbsp coconut flour

2 Tbsp fresh parsley, chopped

2 Tbsp coconut oil

1 Tbsp dijon mustard

salt & pepper to taste

For the salad

2 cups arugula, washed

1/4 of a red onion, sliced thin

1/2 an avocado, diced

1 lemon, juiced

2 Tbsp white wine vinegar

3 Tbsp olive oil

salt & pepper to taste


Preheat oven to 450 degrees.

Place salmon fillets on a foil-lined baking sheet.

Mix the coconut oil and dijon mustard together. Spread it on top of each fillet.

Mix the coconut flour, parsley, salt and pepper together. Sprinkle this on top of each salmon fillet.

Cook for 10-15 minutes (until salmon is done to your liking).

While the salmon is cooking, mix together the salad ingredients. Portion onto two plates.

When the salmon is done, place on top of each salad. Enjoy!

This article is sponsored by Living Health Integrative Medicine LLC

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