I think I consumed enough M&Ms and Diet Dr Pepper to last a lifetime on our recent road trip. I am in dire need for the pendulum to swing the other way. This salad was the perfect way to get back on track. It’s packed with brain food and other bold, healthy flavors.

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Basil Salmon Salad

Ingredients:

1 pan fried salmon filet

2 cups spring salad mix

8 cherry tomatoes, sliced

8 basil leaves

4 slices red onion

2 TBSP quinoa (cooked)

2 TBSP Olive Garden Balsamic Dressing

2 TBSP olive oil

2 lemon slices

1 TBSP sunflower seeds, shelled, roasted

1 tsp dried parsley

1/4 tsp salt

1/4 tsp garlic powder

1/4 tsp pepper

Directions:

Pour olive oil into a frying pan, turn to medium heat. Place salmon in the pan. Sprinkle with salt, pepper, parsley, and garlic powder. Cook for about 2-3 minutes on each side. Take off heat. Squeeze lemon juice over filet. Chop up basil and sprinkle on top. Serve over a bed of spring mix with cherry tomatoes, red onion, sunflower seeds, and quinoa. Drizzle with your favorite balsamic vinaigrette. We like Olive Garden’s Balsamic.