- 4 cups spinach
- 1 cup sliced snap peas
- 1 cup sliced radishes
- 1 cucumber, sliced
- 2 tablespoons avocado oil
- 4 (6-ounce) fillets salmon
- 2 lemons, juiced
- 1/ 2 cup olive oil
- Salt and black pepper, To Taste
Place spinach and prepared veggies in a big bowl.
Heat a cast iron skillet over medium-low for about 3 minutes. Add avocado oil. Take the salmon out of the package and blot dry with a towel, drizzle with avocado oil and brush to cover. Season with salt.
Increase the heat to medium-high. Place the salmon fillet skin side down in the pan and press down firmly with a spatula so it comes into contact with the surface of the hot pan. Cook the salmon for about 3 minutes. Carefully turn salmon fillet over and cook for another 5 minutes. Salmon is cooked when it flakes easily. Remove salmon from pan and flake over the prepared salad.
To make the simple lemon dressing, whisk olive oil, lemon juice, salt and pepper together, adjusting to taste. Pour salad dressing over salad and enjoy!