~ serves 4; Paleo, gluten-free

- 8 cups (10 oz) mixed greens

- 1 granny smith apple, cored and chopped

- 1 cup blueberries

- 2 oz goat cheese, crumbled

- ½ medium red onion, thinly sliced

- ½ cup cup slivered almonds

- 12 oz wild-caught salmon

- 2 lemons, cut in half

- 1 teaspoon lemon pepper


- 1 TBSP honey

- 1 teaspoon poppy seeds

- ¼ cup lemon juice

- ½ avocado

- 3 TBSPs extra-virgin olive oil

     Preheat the oven to 375 degrees F. Rinse the salmon and cut into 4 even pieces (if needed). Place the salmon, skin side down, in a large baking dish and squeeze the fresh lemon juice over the salmon. Sprinkle the lemon pepper over each salmon fillet, cover and bake for 10 minutes or until the salmon flakes in the center.

     While the salmon is baking the dressing ingredients to a small blender (Magic Bullet) and blend until uniform and creamy. Next, evenly distribute the mixed greens, blueberries, goat cheese, red onion, and slivered almonds in 4 separate containers. Next, toss the chopped green apples in 3 TBSPs of lemon juice. Drain off any remaining juice and add the apples to each salad.

     Once the salmon is fully cooked, cool and chill the fillets in the refrigerator. Prior to eating or taking to work add a salmon fillet to the salad. Add 2 TBSPs of dressing to the salad prior to eating and toss everything together well.

     *This salad can easily be made into a side salad for a party or celebration by omitting the salmon and placing everything into a large serving bowl. Add the dressing 5 minutes prior to eating and toss everything together well. The pictures on this page represent a large salad served at a party.