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FOR THE DRESSING
¼ cup Extra Virgin Olive Oil
2 tablespoons Red Wine Vinegar
1 tablespoon lemon juice, or to taste
1 teaspoon worcestershire sauce
1 teaspoon dijon mustard
1 clove garlic, minced
salt and fresh ground pepper, to taste
Instructions:
Set aside a baking sheet that has been lined with foil
preheat the oven to 425˚F
drizzle a little oil over each salmon fillet to coat it
sprinkle some salt and pepper on top and top each fillet with a small amount of minced garlic.
Place the salmon fillets on the baking sheet
transfer it to the oven
roast for 15 to 18 minutes, or until the salmon flakes easily with a fork.
IN THE MEANTIME, PREPARE THE SALAD
Put lettuce and baby spinach in a big salad dish.
Arrange the salmon, eggs, feta, avocado, tomatoes, and crumbled bacon on top of the salad. Put aside.
Extra virgin olive oil, red wine vinegar, lemon juice, Worcestershire sauce, mustard, chopped garlic, salt, and pepper should all be combined in a small mixing bowl or lidded jar and properly mixed. If use a jar, cover it with a lid and shake to ensure thorough blending.
Drizzle the salad with the dressing, stir gently, scatter the lemon slices on top, and serve.
Nutrition
Calories: 536kcal | Carbohydrates: 16g | Protein: 32g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Cholesterol: 179mg | Sodium: 788mg | Potassium: 1336mg | Fiber: 7g | Sugar: 4g | Vitamin A: 9683IU | Vitamin C: 50mg | Calcium: 245mg | Iron: 4mg
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