Satiating Salmon Salad with Autumn Veggies
Prep 20 min · Cook 15 min · Serves 4 · medium
Free on iPhone
A nutrient-dense, protein-packed salad perfect for breaking your intermittent fasting window. Loaded with seasonal produce, healthy fats, and balanced macros to keep you full and energized.
Ingredients
- 4 salmon fillets
- 8 cups mixed greens
- 2 cups roasted sweet potato cubes
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup raw pumpkin seeds
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- salt and pepper, to taste
Instructions
- 1
Preheat oven to 400°F. Toss the sweet potato cubes with 1 tbsp olive oil and season with salt and pepper. Roast for 15-20 minutes until tender.
- 2
Season the salmon fillets with salt and pepper. Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Cook the salmon for 4-5 minutes per side, until opaque and flaky.
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