I am officially a Lubbockite! We made the big move this weekend and it’s definitely going to take some time to adjust to everything. Self employed, new home, no car (long story), stay at home mom and new business venture all happening right now. I’ve been excited about this move for quite some time but was a tad bit emotional when we left Tomball. I will truly miss my AWESOME co-workers who became my family as well as taste testers for all my leftover goodies. They will always hold a special place in my heart!

In my last couple days of work I went to an Italian restaurant with one of my co-workers. I knew I wanted something light for lunch, so I settled for a salmon salad loaded with vegetables. Now if you are like me you are thinking of spinach or lettuce leaves with a grilled or smoked salmon sitting on top of the salad with vegetables mixed into the bowl. As the plate was placed in front of my I was literally in “awe” from the beauty and presentation of the salmon salad. It was definitely not what I had in mind when I ordered this dish, but it came out so much better than I could have predicted.

After I went home and just raved about this salad, I knew that it was time to recreate it and make it for Shaun. Now this salad has a lot of components to it, so it’s a little time consuming but YOU will not be disappointed in the final product.

ENJOY ~ Meagan

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Stacked Salmon Salad

Yield: 2 salads

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

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Ingredients

• 2 cups fresh spinach
• 2 salmon filets (3-4oz. each)
• 4 whole roasted red piquillo peppers, sliced in half removing the seeds
• 1 yellow squash, thinly sliced lengthwise
• 1 avocado, sliced
• basil pesto
• salt and pepper

Instructions

Preheat oven to 450 degrees.

Sprinkle salt and pepper on both filets with skin side down. Place on an greased baking sheet and place in oven for 10-12 minutes. Remove after cooking to allow it to cool down.

Add a little bit of olive oil to a skillet or grill and turn to medium heat. Add the thin slices of squash and spinach to the skillet. Stir the spinach to keep from burning. After a couple of minutes flip the squash and remove the spinach from the pan. About 3-5 minutes later remove the squash from the pan.

Using a VERY sharp knife cut each filet in half and remove the skin from the bottom of each filet. (It might flake off a bit and that is OK)

Lay out 1 piquillo pepper making a rectangular shape. Place 1/2 the salmon on top followed by the spinach, squash and avocado. Top with the other half of the salmon. Place a small spoonful of basil pesto over the top and season with more salt and pepper if need be.

Repeat with the other salmon filet.

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