Updated: Jun 22, 2020
Lately, I have been trying to eat healthily. I have also decided to try intermittent fasting, starting my first meal of the day during lunch around noon and then dinner between 5 and 6 pm. As such, I have been eating a lot of salad lately and today I will share with you one of my favorite, quick, and easy salad recipe. I always add some lean protein like baked salmon or chicken, just so I am full enough to get to dinner time without indulging in some unhealthy snacks from the hospital vending machines at work.
1 heart of romaine
1/3 cup cherry tomatoes
1/3 cup shaved parmesan cheese
1/3 cup sliced radish
creamy caesar dressing (or any dressing of your choice)
1 lb of wild-caught salmon
1 small lemon sliced
1 tbs smooth extra virgin olive oil
1/2 tsp kosher salt
2 tsp lemon and pepper season ground
For making the salad, cut all the vegetables to the size of your liking and mix briefly.
Add some croutons and salad cream when you are about to eat since you do not want the salad to become soggy.
Preheat your oven to 375 degrees F (Approx. 190 degrees C).
Place your fish on aluminum foil and brush with olive oil.
Add salt and the lemon and pepper seasoning
Place the lemon slices on top, and you can squeeze some of the lemon juices onto the salmon.
Add other herbs of your choice such as rosemary or dill, and then cover with foil and bake for about 15 minutes.
If you would like to see a version of this salad but with baked chicken, you can watch it in my video below. I hope this inspired you to make all kinds of salads and strive to eat as healthy as much as you can.
With so much love,