PREP TIME: 5 MINS
COOK TIME: 10 MINS
TOTAL TIME: 15 MINS
SERVINGS: 1

INGREDIENTS

1 wild sockeye salmon fillet
2 tablespoons balsamic vinegar, divided
2 tablespoons olive oil, divided
Sea salt and black pepper to taste
1 clove crushed garlic
2 handfuls spring mix
6 cucumber slices
6 cherry tomatoes, halved
4 walnuts, chopped
1/2 avocado, sliced

DIRECTIONS

1. For the marinade, add 1 tablespoon balsamic vinegar into a small bowl. Add the crushed garlic. Season with salt and pepper. Mix well. Place the salmon flesh side down into the bowl. Let sit for 10 minutes to an hour.
2. For the dressing, add 1 tablespoon balsamic vinegar and 1 tablespoon olive oil into a measuring cup. Season with salt and pepper. Set aside.
3. Heat a skillet over medium heat and add 1 tablespoon olive oil. Add in the salmon flesh side down. Cook for about 6 minutes and flip to have the skin side down. Cook another 2-3 minutes or until the fish is flakey.
4. Place the cooked salmon on top of the salad and drizzle with the dressing. Serve and enjoy!

NOTES

• 1/2 teaspoon of raw honey goes great in the dressing and marinade (optional).