Eat from the Rainbow Dijon Salmon + Avocado Salad

I have been indulging in lots of various meats during quarantine, including beef, which is not my norm. I've said it before, but I'll say it again: listen to your body. Listen to it, so you can be better equipped to properly nourish it. The good stuff, of course! I've been on my salmon kick and craved a vegetable overload, so I whipped up a quick creamy dijon salmon salad! Check the recipe below.

Dijon Salmon
  • 2 tbsp Dijon Mustard (I used 1 tbsp of Honey Dijon Mustard + 1 tbsp of Trader Joe's Garlic Aioli Mustard)
  • 2 Garlic Cloves, minced
  • 1 lemon, sliced
  • 1/2 tsp Fresh Parsley, chopped
  • 1 tsp Olive Oil
  • salt + pepper to taste
Cucumber, Tomato, Avocado Salad
  • 1 Avocado, diced
  • 3 Mushrooms, sliced
  • 1/2 Cucumber, sliced 
  • Cherry Tomatoes, halved
  • Leafy Greens, chopped (I used an already prepared salad mix, that included carrots)
Homemade Salad Dressing
  • 1/4 c Orange Juice
  • 1/4 c Olive Oil
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Dijon Mustard
  • 2 Garlic Cloves, minced
  • 1 tbsp Raw Honey
  • 1 tbsp Fresh Parsley, chopped
  • Salt + Pepper, to taste
  • Shake vigorously and refrigerate until ready to serve.
  • Season salmon with salt + pepper.
  • Prepare your sauce, by mixing dijon mustard, garlic, parsley and olive oil. Lather salmon with mixture.
  • Layer lemons and broil salmon, until flaky. Then set aside.
  • Once cooked, prepare salad, with salmon and dressing on top.
  • Quick + Tasty!