Your midday meal doesn’t have to be boring! While leftovers are often a great choice for a Paleo lunch, this Wild Salmon & Berry Salad can be prepared the day before and assembled when it’s time to eat. With the perfect balance of protein, veggies, and fruit, you’ll feel recharged and ready to tackle the second half of your day. No afternoon slump to sap your energy with this tried-and-true meal.
Salmon is one of the most popular fish to eat for Americans, but how that fish is sourced may pose a threat to the environment. The Monterey Bay Seafood Watch Program recommends buying U.S. wild-caught salmon as it is highly likely to be sourced in an environmentally responsible manner. The best time to buy salmon is from May to September, when it’s in season,1 but you can also stock up on frozen salmon to enjoy any time of year.
RELATED: Selecting Seafood for Health & Sustainability
If you’re looking in the grocery store and not sure where your salmon is from, it’s likely Atlantic salmon, which is always farmed and can be a sustainable choice if certified by the Aquaculture Stewardship Council. So if you can’t find wild-caught salmon for this Salmon & Berry Salad recipe, farmed Atlantic can be a good second choice.
TIPS:
- No grill? No problem. Lay some foil on a baking sheet and cook the basted salmon in the oven at 425°F for 15-18 minutes, until internal temperature reaches 145°F.
- We season our marinade with herbes de Provence, a spice mix that is easy to make at home and adds flavor to any meat.
- You can also make this recipe with arugula instead of kale.
Dietary Restrictions: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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References:
- Benshosan, A. (2022, November 9). 7 Secrets to Picking the Best Salmon, According to Chefs. Eat This Not That. https://www.eatthis.com/secrets-picking-best-salmon/
Wild Salmon & Berry Salad
- Recipe by: The Paleo Diet Team
- Serves: 2
- Meal: Dinner
- Serves: 2
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients
1/2 lb wild salmon filet
1 lemon
1 tsp olive oil
1/2 tsp herbes de Provence
1 cups kale
1 cups baby spinach
2 green onions, sliced ¼-inch long
1 cucumber, skinned and sliced thin
1/2 cups blueberries
1/2 cups strawberries, sliced
1/4 cups walnuts, chopped (AIP - omit)
1/4 cups balsamic vinegar
2 tbsp walnut oil (AIP - subsitute with olive oil)
1 tbsp salt-free lemon-pepper seasoning (AIP - omit)
Directions
Preheat grill to medium heat.
Halve lemon and remove seeds. Squeeze one half of lemon into a small jar. Add olive oil, onion powder, herbes de Provence, and stir or shake to form a marinade. Thinly slice remaining lemon half and set aside.
Pat salmon filet dry and brush the top and sides of salmon filet with marinade. Grill, continuing to brush with remaining marinade until cooked through, about 10 minutes. Salmon is done when it can be flaked with a fork and is light pink throughout.
Remove salmon heat and peel off skin. Cut into 1-inch-thick slices and set aside.
In a medium bowl, combine arugula, spinach, green onions, cucumber, berries, and walnuts. Toss gently.
Make the dressing: Put balsamic vinegar, walnut oil, and lemon-pepper seasoning into a sealable glass bottle. Close lid and shake vigorously.
To serve, toss salad with 1 tablespoon dressing and divide between two bowls. Top with sliced salmon and garnish with lemon slices and extra walnuts. Store remaining dressing in the fridge for up to 1 week.
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