Fish and Healthy Fat

Salmon Arugula/Avocado Salad

Serves 1


8 oz. salmon filet

Dash of salt and pepper

1 tsp. cumin

1 tsp. paprika

1 tsp. garlic powder

1 tbsp. unrefined coconut oil

1 cup arugula

1 tbsp. Dijon mustard

2 tbsp. plain Greek yogurt

1 lemon (zest and juice)

1 large avocado

Dash of lemon pepper


Begin by seasoning the salmon with salt, pepper, cumin, paprika and garlic powder. Melt the coconut oil in a skillet on medium heat. Cook the salmon for 4–5 minutes on each side, depending on the thickness of the filet. Set aside to cool.

In a bowl, add the arugula, Dijon mustard, Greek yogurt, lemon zest and lemon juice. Shred the salmon, add it to the bowl, and toss everything together.

Cut the avocado in half and remove the seed. Sprinkle lemon pepper on the inside of the avocado and scoop the salad mixture into the empty holes. Enjoy!

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