This recipe combines omega-3-rich salmon, antioxidant-packed spinach, and healthy fats from avocado, all brought together with a bright, simple lemon vinaigrette.

Yields: 1 serving

Prep time: 10 minutes

Cook time: 8-12 minutes

Ingredients:

For the Bowl:

• 1 (5-6 oz) salmon fillet, skin on or off
• 2 large handfuls of fresh spinach or mixed greens
• 1/2 avocado, sliced
• 1/4 cup cucumber, diced
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste

For the Lemony Vinaigrette:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• A pinch of salt and pepper

Instructions:

1. Prepare the Salmon: Pat the salmon fillet dry with a paper towel. Season both sides generously with salt and pepper.
2. Cook the Salmon: Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Place the salmon in the hot pan. If it has skin, place it skin-side down first. Cook for 4-6 minutes per side, depending on the thickness, until the salmon is cooked through and flakes easily with a fork.
3. Make the Vinaigrette: While the salmon is cooking, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, salt, and pepper in a small bowl until well combined.
4. Assemble the Bowl: Place the fresh spinach or mixed greens in a large bowl. Add the diced cucumber.
5. Combine and Serve: Once the salmon is cooked, you can either place the whole fillet on top of the greens or flake it into large chunks and add it to the bowl. Add the sliced avocado. Drizzle everything with the lemony vinaigrette, toss gently, and enjoy immediately.