4 oz of Salmon
Organic Romaine Hearts
40 grams of florida avocado
2 tbs of balsamic vinegrette dressing
0.75 oz of feta.. (your choice)
Bake salmon at 375 for 17-20 minutes. I usually just throw a little bit of blackening season on it.
In the mean time prep the salad. Wash romaine hearts and chop. Make a bed. Chop up the onions, tomato, and avocado. Layer on top. Make it pretty! This is your salad! After salmon is baked through, add to salad. Top with sprinkle of feta cheese (or whatever) and add dressing.
This salad is packed with healthy fat. omega 3’s to the roof! If you can’t find florida avocado you could skip it or use the hass brand. Just remember the smaller california avocados have much more fat.