Salmon, Avocado, and Blueberry Salad
Ingredients
- 2 tsp chopped walnuts
- 2 (4-oz) salmon fillets
- 2 Tbsp olive oil, divided
- 2 tsp honey
- 2 tsp white wine vinegar
- 3 cups baby spinach
- ½ cup blueberries
- 1 small avocado, sliced
Instructions
- Toast nuts in a dry nonstick skillet over medium heat 2 to 4 minutes or until fragrant, stirring occasionally. Transfer to a bowl. Wipe skillet clean.
- Season fish with lightly salt and pepper. Cook in ½ Tbsp hot oil in skillet over medium-high heat 3 to 4 minutes per side or until done.
- Meanwhile, whisk together 1½ Tbsp oil, honey, vinegar, and desired amount of salt and pepper.
- Toss together spinach, blueberries, and nuts. Divide between 2 plates; top with fish and avocado. Drizzle each serving with dressing.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
452
|
452
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
