​INGREDIENTS
(4 servings) 329 Cal perserving 

• 4 wild salmon fillets, 4 oz each
• 1 tablespoon Dijon mustard, divided
• 3/4 teaspoon dried parlsey
• 1/2 teaspoon kosher salt
• fresh black pepper, to taste
• 1/4 cup chopped red onion
• 4 teaspoons extra virgin olive oil
• 2 tablespoons apple cider vinegar, recommend: Braggs
• 1/8 teaspoon garlic powder
• 1 cup halved cherry tomatoes
• 8 ounces avocado, diced (from 2 small)
• 4 cups chopped romaine lettuce
• 1 1/2 cups red cabbage, shredded

INSTRUCTIONS

• Season salmon with 2 teaspoons of the Dijon, 1/2 teaspoon dried parsley, 1/4 teaspoon salt and black pepper.
• Adjust the oven on the second rack. Broil salmon 6 to 7 minutes, until cooked through.
• In a large bowl, combine the red onion with olive oil, 1 1/2 tablespoons apple cider vinegar, 1 teaspoon remaining Dijon, garlic powder, 1/4 teaspoon parsley, 1/4 teaspoon salt and pepper to taste; let it sit about 5 minutes, so the flavor of the onion mellows.
• Add the tomatoes, avocado and toss. When ready to serve, toss in chopped lettuce and cabbage, finish with the remaining 1/2 tablespoon of vinegar, taste for salt and pepper and adjust as needed.
• Divide the salad in 4 bowls and top each with salmon.

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