Salmon Arugula Salad by Paleo Leap

Salmon arugula salad recipe

Serves 4

Ingredients for the salad

• 1 large wild salmon fillet;
• 2 tbsp coconut oil;
• A few sprigs fresh thyme;
• 2 cloves garlic, minced;
• A few handfuls of fresh arugula;
• 2 to 3 artichoke hearts, chopped;
• 3/4 cup cherry tomatoes, halved;
• Sea salt and freshly ground black pepper to taste;

Dressing

• 4 tbsp extra-virgin olive oil;
• 4 tbsp paleo mayonnaise;
• 2 tbsp lemon juice;
• 1 tbsp Dijon or homemade mustard;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Fire up the grill and keep it at a medium-low heat. While the grill heats up, season both sides of the salmon fillet with salt and pepper to taste. Place on a sheet of foil (enough to wrap around the whole piece of fish) and drizzle with coconut oil. Sprinkle the top of the fillet with minced garlic and place a few sprigs of thyme on top. Seal the salmon in the foil and place on the barbecue. Cook for 15 to 20 minutes, until soft pink and flaky.
2. Meanwhile, in a large salad bowl combine the arugula, cherry tomatoes and artichoke hearts. During this time you can also combine the ingredients for the dressingand set aside for later use.
3. Once the salmon has cooked, remove from the grill and allow it to cool for a few minutes. Using a fork, pull apart the salmon into smaller pieces. Toss in with the rest of the salad. Drizzle with the dressing and serve while the salmon is still a little warm.

P.S. Take a look at the Paleo Recipe Book. It's a cookbook we've created to help you cook the best Paleo food. It contains 350+ recipes and covers everything you'll need. Click here for more info.

Also, Your Guide to Paleo, a beautiful Guide for everything you need to know about Paleo. The Guide will help you avoid the most common pitfalls and reach your goals much faster. Click here for more info.