Wild Salmon Salad

Recently during my lunch break, I was sitting in our cafeteria watching the Dr. Oz show and they started discussing health benefits from fish. Interesting enough, there is a small list of types of fish that contain higher level of Omega-3 and have lower mercury levels. These include: anchovies, herring, mackerel (Atlantic only), sardines, trout and wild salmon.

We have been eating tilapia at least twice a week - for one, it takes me less than 10 minutes to make, and secondly, it's very inexpensive compared to other fish at Whole Foods. But now that I have given up my daily grande-soy-mocha- no whip at Starbucks, I can afford to spend the extra few dollars on healthier fish :)

Anyway, I picked up some wild salmon and made a fresh salad to go with it.

With skin side down on aluminum foil, I spread on dijon-mustard, sprinkled with salt and pepper then sprinkled with dill.  Baked in the oven at 375 for 11 minutes. (Times will differ based on your oven). When the fish starts showing white, it's time to take it out of the oven. I sliced the fish and laid it on top of the salad and drizzled a balsamic vinaigrette on top.

Enjoy! XO