Serves 1

This salad will make any day at the office extra indulgent or will add just the right amount of pizazz to your next road trip, so prep it and get ready to go! We like to buy wild-caught salmon in bulk and freeze individual servings so that we can easily cook up a serving of protein when we need it.

Prep Time: 5 minutes
Cooking Time: 15 minutes

Ingredients:
Salad:
1 3-ounce filet of wild-caught salmon
1 teaspoon olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
½ red or orange bell pepper (or half of each), seeded & sliced
2 cups mixed greens
Guacamole:
½ medium avocado
½ teaspoon sea salt
1 teaspoon fresh lime juice
½ teaspoon dried red pepper flakes
Vinaigrette:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
½ teaspoon sea salt

Instructions:

Preheat oven to 350 degrees Fahrenheit.

Place salmon, skin-side down, on a baking sheet lined with parchment paper. Arrange bell pepper slices around the salmon.

Coat salmon with olive oil, sea salt, black pepper and garlic powder and bake until it is light pink and flakey when pierced with a fork, about 12 minutes. The peppers will be soft.

While salmon and peppers are baking, add mixed greens to a travel container.

Mash avocado with sea salt, lime juice and top with dried red pepper flakes and store in a air-tight container.

Add olive oil, apple cider vinegar and sea salt to a small container with a secure lid.

When salmon and peppers are done, carefully remove from the oven and allow to cool before discarding the salmon skin, and placing on top of the mixed greens, storing in the fridge until ready to pack with you to work or your next road trip, up to 3 days in advance.

Enjoy!

Calories: 659
Carbs: 16
Net Carbs: 8
Protein: 30
Fat: 53