FRESH. Sometimes, even if it’s not summer, I need a summer meal. Anyone else? One goal I have had this year is to incorporate more fish into our diet. Salmon is one of the best options, especially wild caught. My one year old, two year old, my husband, and I can all agree that we love to have salmon for dinner. I can feel good about it while enjoying it. I will not just eat something “because it’s healthy”; there are too many creative ways to make healthy food taste delicious. This is a great meal prep meal. I roasted a few pounds of salmon and had the rest of the ingredients for the salad ready to go for weekly lunches. Easy and so fresh!

Ingredients:
1 lb salmon (wild caught)
2 tablespoons olive oil
1/2 lemon, juiced
salt and pepper

4 cups spring mix/kale (I like the texture of kale personally)
1 cucumber, diced
2 stalks celery
2 tablespoons feta

Lemon Dill Dressing
1/4 cup mayo
1/2 lemon juiced (aprox. 2 tablespoons)
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1 tablespoon honey
1/4 cup olive oil
salt and pepper to taste

To make the salmon:
1. Preheat oven to 375 degrees.
2.Prepare salmon by lining a baking sheet with parchment paper. Sprinkle with salt and pepper and olive oil.
3. Bake in oven for 10-12 minutes or until fully cooked.

To make the dressing:
1. Combine all ingredients and mix vigorously with a whisk or combine in a blender.

To make the salad:
Assemble the salad by mixing the spring mix/kale, cucumber, celery and feta on a plate. Add some of the dressing and mix until the salad is coated with the dressing. Add the salmon on top. Add additional dressing if desired. Add a squeeze of lemon over the entire salad-and enjoy!