Food as medicine highlight 

Salmon: If you don’t enjoy salmon, I highly recommend trying out this recipe! Seared salmon salad is a staple in my household - we have it at least once a week. A versatile protein that is well known for its health benefits and nutrient profile, salmon is rich in omega-3 fatty acids (EPA & DHA), selenium, potassium, and B-vitamins, and also is one of the few food sources of vitamin D. Salmon also contains the carotenoid ​​astaxanthin providing antioxidants. Research suggests that the omega-3s found in salmon are cardioprotective and improve endothelial function and may lower inflammation as well as reduce anxiety. Healthy for your heart, brain, and skin, salmon is an anti-inflammatory and nutrient-dense choice! 

Ingredients

• Wild-caught sockeye salmon fillet 

• 1 tablespoon avocado oil (or other high heat cooking oil) 

• 1 tsp chili powder (enough to evenly coat the piece of salmon) 

• Salt and pepper to taste 

Salad 

• 2 cups mixed greens 

• ¼ orange bell pepper, sliced 

• 5 cherry tomatoes, halved lengthwise 

• ¼ cucumber, sliced 

• 2 tablespoons of spicy brown mustard vinaigrette 

Directions 

1. Wash salmon and pat dry. Add chili powder, salt, and pepper to salmon. 

2. Preheat a cast iron or non-stick sauté pan on medium heat. Add avocado oil to the pan. 

3. Place salmon flesh side down in pan. Allow salmon to sear for 5 minutes, then flip and sear skin side down for an additional 3 minutes or until salmon reaches an internal temperature of 145℉. 

4. Assemble salad by placing mixed greens, cucumber, bell pepper, and tomatoes on a plate. Dress with spicy mustard vinaigrette and top with seared salmon. Enjoy!