Simple Salmon and Crunchy Spring Salad

Spring is right around the corner and though that sounds lovely and poetic, springs in Minnesota are awful. Gray, snowy, and wet. However, as we slide into March I start wanting lighter food. Fish and salads, fresh crunchy veggies. My mother came out for lunch last weekend and she is on a lectin-free diet (you’ll have to look that one up, it’s a new one to me). The lectin-free diet is similar to keto in that they recommend no grains or legumes. So for lunch, I made a simple salmon and what I would call a crunchy spring salad.

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Simple Salmon

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1 long filet of salmon

4 cloves of garlic chopped

Salt

Lemon Pepper

Olive Oil

Drizzle the olive oil over the salmon, rub the chopped garlic over the salmon and sprinkle with salt and pepper. Broil in a 425° oven for approximately 5 – 7 minutes until the edges and the garlic are crispy. Do not overcook.

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Crunchy Spring Salad

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1 bag of Spring Greens

1 bunch of cilantro, chopped

1 bunch of mint, chopped

4 – 5 radishes sliced thin

1 medium jicama peeled and cubed

1 cup toasted sunflower seeds

1 ½ tablespoon white balsamic vinegar

2 tablespoons olive oil

1 tablespoon monk fruit sugar substitute

Salt and lemon pepper to taste

Toss all ingredients together to blend well and serve immediately