Steph’s note: I’m so excited to introduce you to my special guest, Lisa Bryan of Downshiftology. I first met Lisa virtually through her Instagram account when she was traveling the world and posting up some amazing photos of her time in Bali. (It made me want to go back immediately.) Lisa’s got some incredible things going on over at her site, and as a Celiac, she’s mastered the art of eating and cooking gluten-free. Not to mention, her photography is absolutely stunning, as you’ll see here in this recipe. Go follow her, because I know you’ll love her signature laid-back, healthful style. Take it away, Lisa!
With June gloom behind us in California, we’re smack dab in the middle of gorgeous, warm and sunny summer days (hallelujah!). For me, sunny and bright skies translates to sunny and bright food. My body craves light, nourishing, vibrant (and of course delicious!) meals. Are you the same?
On the weekend I picked up several pieces of beautifully fresh salmon from Santa Monica Seafood. Oh, how I love Santa Monica Seafood! I also swung by the farmers market and grabbed zucchini, cucumber, spinach and radishes. Truth be told, at the time I had no idea what I was gonna make! That’s how I usually roll. Grab tons of healthy food, then challenge myself to come up with a meal.
- For the Salmon
- 4 pieces skin-on salmon
- 3 cups baby spinach
- 4 small zucchini, sliced lengthwise
- 1 large cucumber, peeled, sliced and halved
- 4 radishes, thinly sliced
- 2 tbsp avocado oil
- Dill, for garnish
- Sea salt and black pepper
- Make the salad by tossing the spinach, zucchini, cucumber and radishes together in a bowl. Set aside.
- Add the avocado oil to a large, non-stick sauté pan on medium-high heat. Place the salmon skin side down and cook for 4-5 minutes. Leave the pan uncovered, but use a splatter guard to protect from hot oil splatters. Flip the salmon and cook for an additional minute.
- Divide your salad mix between the plates and top with a piece of salmon. Sprinkle with salt and pepper. Garnish with dill and drizzle the cucumber dill vinaigrette on top.
- ⅓ cup olive oil
- 1 small cucumber, peeled and sliced
- 3 tbsp white wine vinegar
- 2 tbsp fresh dill, chopped
- 1 tsp dijon mustard
- 1 tsp honey
- ½ tsp salt
- Make the vinaigrette by combining all ingredients in a food processor or blender. Pulse until smooth.
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