Spicy Salmon Salad

Download the MIND Diet Spicy Salmon Salad

Salmon and salad are a match made in heaven — especially when spicy, rich salmon is paired with crisp leafy greens, colorful veggies, and a slightly sweet, tangy dressing that brings it all together.

Prep time: 15 minutes Cook time: 10 minutes Serves: 4 MIND Points: 1 Fsh, 1 EVOO, 1 LG, 1 OV

INGREDIENTS:

• 1 teaspoon paprika

• 1 teaspoon ground cumin

• 1/2 teaspoon cayenne pepper

• 1/4 teaspoon salt

• 4 (5 ounce) salmon fillets (de-boned, skin on)

• 1 tablespoon extra-virgin olive oil

Salad:

• 4 cups baby spinach

• 1 head Bibb lettuce, washed and light chopped

• 1 cup sugar snap peas, lightly chopped, or fresh/frozen thawed corn

• 2 cups halved grape tomatoes

Dressing:

• 1/4 cup extra-virgin olive oil

• Juice of 1 lime

• 2 teaspoons maple syrup or honey

Garnish:

• 2 avocados, peeled and sliced

• 2 limes, quartered for serving

DIRECTIONS:

In a small bowl, combine the paprika, cumin, cayenne, and salt. Gently rub the spice mixture onto the flesh side of the salmon fillets. Heat the oil in a large saute pan over medium heat. Place the fillets skin-side up, in the pan. Cook for 4 minutes, or until a golden crust has formed, then flip the fillets. Reduce heat to low, cover, and cook for another 4 to 6 minutes, or until cooked to desired doneness.

In a medium bowl, combine the spinach, lettuce, peapods/corn, and tomatoes. In a small bowl, whisk together all the dressing ingredients. Pour dressing over the salad and toss.

Evenly divide the salad among four plates. Top each with a salmon fillet and a few avocado slices, and serve with lime wedges on the side.

NUTRITION FACTS:

Love this recipe? It’s from Dr. Morris and Laura’s first book, Diet for the MIND—where you’ll find even more brain-healthy favorites!