I have been indulging in lots of various meats during quarantine, including beef, which is not my norm. I've said it before, but I'll say it again: listen to your body. Listen to it, so you can be better equipped to properly nourish it. The good stuff, of course! I've been on my salmon kick and craved a vegetable overload, so I whipped up a quick creamy dijon salmon salad! Check the recipe below.
Dijon Salmon
- 2 tbsp Dijon Mustard (I used 1 tbsp of Honey Dijon Mustard + 1 tbsp of Trader Joe's Garlic Aioli Mustard)
- 2 Garlic Cloves, minced
- 1 lemon, sliced
- 1/2 tsp Fresh Parsley, chopped
- 1 tsp Olive Oil
- salt + pepper to taste
Cucumber, Tomato, Avocado Salad
- 1 Avocado, diced
- 3 Mushrooms, sliced
- 1/2 Cucumber, sliced
- Cherry Tomatoes, halved
- Leafy Greens, chopped (I used an already prepared salad mix, that included carrots)
Homemade Salad Dressing
- 1/4 c Orange Juice
- 1/4 c Olive Oil
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 2 Garlic Cloves, minced
- 1 tbsp Raw Honey
- 1 tbsp Fresh Parsley, chopped
- Salt + Pepper, to taste
- Shake vigorously and refrigerate until ready to serve.
Instructions
- Season salmon with salt + pepper.
- Prepare your sauce, by mixing dijon mustard, garlic, parsley and olive oil. Lather salmon with mixture.
- Layer lemons and broil salmon, until flaky. Then set aside.
- Once cooked, prepare salad, with salmon and dressing on top.
- Quick + Tasty!