Pesto Salmon Salad

I am a firm believer that eating healthy doesn't have to mean boring or bland. If you pack your dish with enough flavor from healthy things like veggies, herbs, citrus, vinegars, etc...it's going to taste good. That is exactly the essence of this salmon salad. In fact, it's the four-fecta: healthy, cheap, easy and delicious! If you're not a salmon fan, you could definitely sub any other protein. But I love the way these particular flavors work together. I think I stole the idea from one of our favorite restaurants Jackson Fillmore - they serve their entree salmon on a bed of arugula with avocado and white beans. Of course I've never ordered it because you have to get pasta when you go to Jackson Fillmore, but I took note of that flavor combination and it did not fail me! 

1 large filet of salmon (I always ask for the skin off, but you do you)

A few spoonfuls of store bought (or homemade!) pesto

Large handful of arugula

Large handful of spinach, chopped

1 avocado, diced

1 can white beans, drained

Small handful of pine nuts, toasted

1 lemon

Salt & Pepper

Preheat oven to 400 degrees.

Place salmon in a foil lined baking pan. Spread pesto over the top to cover it. Bake for 20 minutes.

In a large bowl, combine all the salad ingredients. Finishing with the "dressing" of 2 spoonfuls of pesto, the juice of a lemon, and some salt and pepper. Toss together.

Serve salad in bowls and top with pieces of salmon!

*Makes enough for 3 people. Or in our case, 2 people and Scott took a serving to lunch the next day and said it was still good next day!