Low Carb Salmon Salad

salmon saladSalmon is full of good fat and it’s my favorite fish. Sadly, the husband is not a fan. I had hoped it was because he had a bad experience and that maybe he would try mine. I cook it so many different ways, but even with one small bit he still wasn’t going to change his mind.

That’s ok. But I still have to be able to enjoy my salmon.

I did a review for Blue Apron and they sent me some salmon. I wasn’t interested in making this full fat Caesar salad with tons of mayo, so I decided to make my own healthier low-carb salad out of the salmon they sent me.

grater zesterI even used my new zester!

The salad is super simple to make and what I did was cook all the salmon at once so I could warm up the other piece later.

1.0 from 1 reviews
Low Carb Salmon Salad
Author: 
 
Ingredients
  • 2 salmon filets
  • 2 cups spinach
  • 2 cups romaine, chopped
  • 1 tomato, diced
  • 1 tbsp olive oil
  • lemon zest
  • lemon juice
  • 1 tbsp grated Parmesan
  • sea salt
  • pepper
  • dressing of your choice
Instructions
  1. Cook the salmon with a little olive oil over medium low heat.
  2. Season with sea salt and pepper.
  3. Cook salmon until done, flipping every few minutes. Salmon will no longer be bright pink in the middle.
  4. Break up into pieces.
  5. In a large bowl combine all the salad ingredients, the cheese and lemon zest.
  6. Add the salmon.
  7. Squeeze the lemon you zested.
  8. Add more salt and pepper if desired.
  9. Top with your favorite dressing.

 

For my dressing I used a Wishbone ranch spray  because I am also trying to keep my calories down.

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Comments

  1. says

    This salad sounds so delicious to me Chrystal. I’ve said this a million times lately so I really need to change it…………..I rarely cook fish. I don’t know why that is. I certainly do like it. I like the idea of cooking a bunch at one time so you have more ready to go for another meal. I don’t like a heavy dressing on my salads. I am quite happy with a squirt of lemon juice. I think it wakes up the flavors of the salad very nicely. It is my go-to in restaurants when I have no idea what they are serving me in their dressings. If they have lemon for my water, they have lemon for my salad. Oh! I almost forgot…….thanks for sharing this with our Let’s Get Real readers. I really look forward to our time together each week.

    • says

      I love fish and I honestly would eat it a few times a week if I could. But, husband isn’t a huge fan unless its deep fried and/or battered. It can be baked battered. I am not a huge fan of either. I prefer food in its most natural state so in a little pan with some lemon or in the oven works for me. I’ll have to try lemon on my salad. I don’t like overly lemon flavor but it might work well with a little apple cider vinegar. I need to get better about healthier dressings.

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