6 ounces wild salmon fillet
1 teaspoon iodized salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 teaspoons fresh lemon juice
2 cups spring mix
1/4 cup organic grape tomatoes
2 1/2 teaspoons balsamic vinaigrette
Preparation
Pour the lemon juice over the salmon and distribute evenly. Let stand for 5 minutes.
Rub salt, pepper, and garlic powder all over the wild salmon fillets.
Wrap the entire salmon with an aluminum foil.
Preheat oven to 350 degrees Fahrenheit.
Bake the salmon for 15 minutes.
Open the aluminum foil to expose the top part of the fillet. Increase the heat to 400 degrees Fahrenheit and continue baking for 5 to 7 minutes.
Remove the salmon from the oven and let cool.
Meanwhile, combine spring mix, grape tomatoes, and vinaigrette. Toss.
Transfer the mixture on a serving plate and top with the Baked Salmon.
Serve. Share and enjoy
