Salmon & Beet Spinach Salad

After a weekend of marathon success I want to keep this healthy stretch rolling. It’s easy to say, ” I deserve this ice cream, I just ran a marathon” (100% I have used this before). But it’s so important to fuel the body back with good healthy food. After a marathon your body has some healing to do.

So today’s lunch is colourful, fresh and most importantly healthy!

You need:

1 fresh salmon fillet

1 tbsp coconut oil

Salt and pepper

1 tbsp diced red onion

1/2 cup cooked beets

2 cups spinach

1 slice of lemon

1 tbsp chopped walnuts

1 tbsp fresh parsley

Do this:

In a frying pan add coconut oil on high heat. Season salmon fillet with salt and pepper.

Place salmon into pan skin side down, you’ll hear a sizzle! Let that sear and then flip. I like my salmon rare, so I cooked this for about 3 minutes a side and reduced the heat half way through.

Add your cooked beets to the pan with the chopped onion. Cook for 2 minutes. Squeeze lemon over pan when finished.

Serve over top of spinach and sprinkle with walnuts and parsley.

For my salad dressing I used a homemade combination of apple cider vinegar, turmeric, mayo, honey and mustard.

Have a great lunch!

Rachel