Instructions
step 1 Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
step 2 Pat salmon fillets dry and place them on the prepared baking sheet.
step 3 Drizzle olive oil over the salmon and season with lemon pepper, garlic powder, and a pinch of salt.
step 4 Bake for 12-15 minutes or until the salmon flakes easily with a fork.
step 5 While the salmon cooks, assemble the salad by combining chopped greens, cherry tomatoes, and sliced onion in a large bowl.
step 6 In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, and pepper to make the dressing.
step 7 Pour the dressing over the salad and toss to coat evenly.
step 8 Add sliced avocado on top just before serving.
step 9 Serve the salmon fillets alongside the garden salad for a complete meal.
Storage and Reheating Tips
Store any leftover salmon in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat or enjoy it cold atop a salad. The salad is best served fresh, but undressed greens can be stored separately for up to 2 days. Add avocado and dressing just before serving to maintain freshness.
Continue on the next page