Bold colorful Roasted Salmon Detox Salad, a marvelous meal to set you back on a path of clean eating!
Looking for recipes that tantalize the taste buds, yet keep you on your bikini-body diet for summer? I’ve got a good one for you today!
Early this year I shared one of our go-to cleanse recipes, Chicken Detox Soup. This is a recipe we make again and again, before and/or after vacations, and when we need to jump-start a healthy eating plan.
It’s called a “detox” recipe, because the blend of ingredients is low in fat and calories, and offers nutrients that actually help your body release extra water-weight and boost your metabolism.
I’ve had so many people try our Chicken Detox Soup recipe, and even share success stories, that I thought it was time to share another recipe with a similar effect… our Roasted Salmon Detox Salad.
This salad is a quick and healthy solution to fill your belly and please your palate, without the usual after-dinner bloat from traditional comfort foods.
Each and every ingredient used contains properties that help you release water and toxins, while promoting weight loss and overall health.
Let’s take a look…
Salmon – Provides omega-3 fatty acids that promotes a healthy heart and arteries. These fats also reduce inflammation and help boost your immune system. Salmon is thought to reduce risks of depression, repair your brain, and prevent cell damage.
Asparagus – Protects your liver against toxins and helps flush them out of your system. It is also loaded with nutrients that act as a brain-booster.
Watercress – Peppery watercress helps to keep free radicals from your cells and revives healthy enzymes in your liver. It’s a natural diuretic, and is thought to release impurities from your skin for a smother complexion.
Avocado – Loaded with fiber to help cleanse your colon, and healthy fats to boost your metabolism; avocados are both filling and delicious!
Cucumber – Not only do cucumbers boost your metabolism, they are considered a good source of vitamin B, potassium, and magnesium to lower blood pressure and fight cancer.
Beets – Beets boost the production of antioxidant enzymes in your liver, so you can eliminate bile from your body. They are packed full of toxin-flushing vitamins and minerals such as: magnesium, iron, calcium and zinc.
Lemon Juice – Shrinks your stomach so you feel full faster, flushes out toxins, and helps you burn fat.
Olive Oil – Rich in fatty acids to lower your blood pressure, olive oil helps keep your cholesterol as a reasonable level, and is believed to lower the risks of many kinds of cancer. Plus, the “good fats” in olive oil keep you feeling full so you don’t overeat.
Ginger – Attacks free radicals, boosts your metabolism, heals your digestive track, and flushes out waste.
Garlic – Garlic also helps your body to hunt down and eliminate free radicals. It’s thought to be the most effective broad spectrum anti-microbial agent with 39 different anti-fungal, bacterial, parasitic and viral properties.
Dijon Mustard – Believe it or not, mustard also detoxifies the body! Mustard helps fight cancer, promote healthy hair and skin, and can balance your hormones.
Pretty awesome, right?
Notice, all the ingredients in the salad are raw, other than the roasted salmon, so you get the most nutrients in every bite. This also makes the Roasted Salmon Detox Salad super quick to pull together.
If you’ve never eaten raw beets or asparagus, you’ll be surprised at how good they taste, especially drizzled with the Lemon-Ginger dressing!
This Roasted Salmon Detox Salad is full of vibrant color and contrast, rich in zesty flavor, incredibly filling, and so so good for you!
If you are trying to get your eating habits back on track, try making this Roasted Salmon Detox Salad and the Chicken Detox Soup this week. You’ll be amazed at just how good healthy can taste.
Roasted Salmon Detox Salad
- 4 wild salmon fillets (4 ounces each)
- 1 pound asparagus
- 2 bunches fresh watercress
- 1 ripe avocado, sliced
- 1 cucumber, thinly sliced
- 1 bunch beets, thinly sliced
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh grated ginger
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper
- Preheat the oven to 400 degrees F, and line a rimmed baking sheet with parchment paper. Place the 4 salmon fillets on the parchment and salt and pepper liberally.
- Once the oven is preheated, bake the salmon for 8-9 minutes until just barely cooked through.
Meanwhile, trim the ends off the asparagus and cut into 1 1/2-inch sections. Cut the watercress off the roots and slice the avocado, cucumber and beets.
Pour the lemon juice, olive oil, ginger, Dijon mustard, and minced garlic into a jar. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Screw the lid on the jar and shake until thoroughly mixed.
- Arrange the watercress, asparagus, cucumber slices, beet slices, and avocado in four salad bowls. Once the salmon comes out of the oven, place one piece over the top of each bowl, then drizzle with the lemon-ginger dressing!