Superfood Salmon Salad with Lemon-Cayenne Dressing

A nutrient-dense and delicious salad featuring perfectly baked salmon fillets over a bed of greens, Brussels sprouts, blueberries, and seeds, all tied together with a zesty lemon-cayenne dressing.

Ingredients

For the Salmon:

• 4 (6-ounce / 170g) salmon fillets
• 2 tbsp extra-virgin olive oil
• 2 tbsp soy sauce

For the Lemon-Cayenne Dressing:

• 1/3 cup (80ml) extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp honey or maple syrup
• 2 tsp Dijon mustard
• 1/4 to 1/2 tsp cayenne pepper
• 1/2 tsp salt & 1/4 tsp black pepper

For the Salad:

• 1 bunch of salad greens, chopped
• 12 oz (340g) Brussels sprouts, steamed and halved
• 1/2 cup (75g) fresh blueberries
• 1/4 cup (35g) pumpkin seeds
• 1/4 cup (45g) pomegranate seeds

Instructions

1. Preheat oven to 400°F (200°C). Marinate the salmon fillets with 2 tbsp olive oil and soy sauce for 15 minutes.
2. Bake the salmon on a lined baking sheet for 12-15 minutes, until cooked through.
3. Meanwhile, whisk together all dressing ingredients until emulsified.
4. In a large bowl, combine the salad greens and Brussels sprouts. Pour half the dressing over and massage it into the greens.
5. Add the blueberries, pumpkin seeds, and pomegranate seeds, and toss to combine.
6. Serve the salad topped with the baked salmon fillets.

Enjoy!