Ingredients
4wild salmon fillets,(4 oz each)
1tbspDijon mustard,divided
¾tspdried parlsey
½tspkosher salt
fresh black pepper,to taste
¼cupred onion,chopped
4tspextra virgin olive oil
2tbspapple cider vinegar
⅛tspgarlic powder
1cupcherry tomatoes,halved
2small avocados,diced
4cupsRomaine lettuce,chopped
1½cupsred cabbage,shredded
Preparation
Season the salmon with 2 teaspoons of the Dijon, ½ teaspoon of dried parsley, and ¼ teaspoon of salt and black pepper.
Adjust the oven on the second rack. Broil the salmon for about 6 to 7 minutes, until cooked through.
In a large bowl, combine the red onion with olive oil, 1½ tablespoons of apple cider vinegar, 1 teaspoon of the remaining Dijon, garlic powder, ¼ teaspoon of parsley, ¼ teaspoon of salt and pepper to taste.
Let sit for about 5 minutes. Add the tomatoes and avocado, then toss.
When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining ½ tablespoon of vinegar. Taste for salt and pepper; adjust as needed.
Divide the salad in 4 bowls and top each with salmon, serve, and enjoy!
