Adjust the quantity of the salmon (and salad for that matter) to hit your own personal macro goals.

Equipment Needed

Measuring cups and spoons, grill pan, mixing bowls, whisk, knife, cutting board and salad tongs


Slice the cherry tomatoes in half, thinly slice green onions, chop the cucumber and slice the purple cabbage as thinly as possible. Transfer everything to a large mixing bowl bowl.

Add the almonds, kale and spinach to the bowl and set aside. 

In a mixing bowl, whisk together all of the dressing ingredients (Dijon mustard, sweetener, apple cider vinegar, MCT oil and olive oil) and set that aside. 

Place the salmon fillets on a plate and spray liberally with coconut oil spray. Season liberally with cracked black pepper and Himalayan pink salt (on both sides).

Grill the seasoned fish in a preheated grill pan over medium-high heat for 5 to 7 minutes or to desired doneness.

When done, remove from the pan, remove skin (if desired) and let rest 5 minutes.  

While the fish is cooling, dress the salad and mix thoroughly.

Transfer the salad to a plate and place the salmon on top. Serve and enjoy!