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Low Carb Salmon Salad
Chrystal Mahan YUMeating.com
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from 1 vote
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Ingredients
2
salmon filets
2
cups
spinach
2
cups
romaine
chopped
1 to
mato
diced
1
tbsp
olive oil
lemon zest
lemon juice
1
tbsp
grated Parmesan
sea salt
pepper
dressing of your choice
Instructions
Cook the salmon with a little olive oil over medium low heat.
Season with sea salt and pepper.
Cook salmon until done, flipping every few minutes. Salmon will no longer be bright pink in the middle.
Break up into pieces.
In a large bowl combine all the salad ingredients, the cheese and lemon zest.
Add the salmon.
Squeeze the lemon you zested.
Add more salt and pepper if desired.
Top with your favorite dressing.