Arugula Beet & Goat Cheese Salad With Cripsy Salmon Fillet

This simple yet nourishing dinner is one of my favorites and weeknight go to’s. The combination of beets, goat cheese & arugula pairs perfectly with a crisply salmon fillet - providing an adequate amount of protein for this dinner. The sweet potatoes add a sweet note & build a sustainable meal, not to mention how amazing sweet potatoes are for you, being extremely high in vitamin c, as well as many other benefits. The salad gets topped with toasted macadamia nuts for an extra crunch and a source of healthy fats. Finished with a homemade dressing to complete the dish.

For the base of the bowl

• 1 6 oz wildcaught salmon filet (fresh or frozen works)

• 1 to two handfuls of arugula

• 4 small vinegar soaked beets diced into small pieces

• 1 tbs of organic goat cheese

• -1/4 cup macadamia nuts

• 1 to 2 tbsp avocado oil

Constructing the Bowl

In a bowl, add your arugula, cut and dice your beets and place on top. Crumble your goat cheese over the arugula and beets.

In a skillet on medium to high heat, add your avocado oil, wait until it starts sizzling and reaches a high heat, now add your salmon with the skin facing up. Cook for three -five min or until through. Now flip over and turn the heat up slightly. Cook for just 1-2 minutes on the skin side so it becomes crispy. Remove and place over your salad. Turn the skillet to medium and add your diced macadamia nuts. Toast for just 20 seconds, stirring around so they don’t become burnt. Remove and place over the salmon and bowl.

For the dressing

• 2 tbs apple cider vinegar

• 1/4 cup high quality olive oil

• juice from half a lemon

• Salt & Pepper to taste

• 1 to 2 tsp of garlic powder or 1 tsp fresh minced garlic

In a blender, mason jar, or food processor, combine all ingredients and mix well until combined. Add more salt & pepper or garlic as desired.

Pour your dressing over your bowl, as much as desired. Enjoy!