Salmon Cabbage Salad with Simple Rosemary Dressing

Sometimes you just need a light lunch and this does the trick. The best thing about salads is you can eat a TON of lettuce with very little setback. About 2 cups of lettuce (depending on the kind) is about 50 calories. The bad part about salads is the dressing. I like my salad dressed up. I know people who don’t need dressing on their salad but I like a little bit. Salad dressings are one of those things that can be loaded with unnatural, unhealthy ingredients. This salad dressing I made is simple, natural and light. The salad gets a lot of its flavor from the salmon. If you season your salmon properly, you won’t need a lot of extra flavors from the dressing. If you are not a fan of salmon, you could swap in shrimp or chicken but the salmon provides a lot of essential oils and nutrients. On a busy week, I will make salmon or chicken one night and make some extra. I’ll slice it up for my salads or lettuce wraps throughout the week; it makes for quick meal prep! This makes about 4 servings

2 salmon fillets (about 3 oz each)

1 tsp turmeric

1 tsp black pepper

½ tsp sea salt

½ tsp lemon juice

4 cups salad greens, chopped (I like romaine, kale mix)

1 cup carrots, diced

2 cups red cabbage, chopped

Dressing

1/3 cup olive oil

1 Tbsp vinegar (I like coconut or white wine)

1 tsp rosemary, chopped

1 tsp lemon juice

Zest from one lemon

½ tsp black pepper

Season salmon fillets with turmeric, pepper, salt and lemon juice. Sauté your salmon fillets in a skillet for about 8 minutes per side or you can grill your salmon. Salmon is cooked through when it starts to flake with a fork. In a large serving bowl, combine salad greens, cabbage and carrots. Flake salmon fillets with a fork and sprinkle into salad mixture. Top with dressing and gently toss together.