I will definitely be making this salad again and again.
Salmon Salad with Blueberries
Makes 2 servings
6 ounces wild-caught salmon fillet
4 cups mixed greens (I used baby mixed)
2 cups chopped tomatoes
1/2 cup blueberries
1 ounce feta cheese, crumbled
2 tablespoons walnuts, chopped
1/2 cup cannellini beans, no-salt added, rinsed and dried
1/4 cup red onion, cut into 1/8-inch thick slices and separated into rings
2 tablespoons vinaigrette, made with white wine vinegar
Heat pan over medium heat. Add salmon fillet, skin side down. Cook approximately 5-7 minutes. flip and cook another minute or so, until fish is a light pink color.
Meanwhile mix all salad ingredients in a bowl and toss with vinaigrette. Add salmon to salad and serve immediately.
Slightly adapted from Jillian Michaels