Wild Salmon and Blueberry Salad

Here's what you'll need (serves 1-2 people)

4-6 oz. Wild Caught Salmon Fillet

2 Cups Mixed Greens

1 Cup Tomatoes, chopped

¼ Cup Blueberries Fresh or Defrosted Frozen

2 Tbsp. Hemp Seeds

1 Tbsp. Organic Walnuts, chopped

¼ Cup Cannellini Beans, no salt added, rinsed and drained

1/8 Cup Red Onion, cut into 1/8 inch thick slices separated into rings

Basic Vinaigrette - Vinaigrettes can be stored, tightly covered, in the refrigerator for up to 2 weeks

Mash together with the back of a spoon until a paste is formed:

1 small clove of Garlic, peeled

2-3 pinches of Celtic Sea Salt

1/8 cup Apple Cider Vinegar (or you could use ¼ cup fresh lemon juice)

1 Shallot, minced

1 teaspoon Mustard

Pepper to taste

mix all of the above in a blender with 1 cup of Extra Virgin Olive Oil

Make it

Heat pan over medium heat. Add Salmon fillet, skin side down. Cook approximately 5 to 7 minutes until fish is a light pink color. In a bowl or plate, place Mixed Greens with Tomatoes, Blueberries, Hemp Seeds, Walnuts, Cannellini Beans, Red Onions and Salmon. Drizzle Basic Vinaigrette on top. Eat immediately and Enjoy!

In Peace, Love, and Health,


Let me know what you’d like to see for future posts or recipes in the comments section below. And don’t forget to SHARE this with all your peeps, Thank You!

©Copyright 2019, Adita Lang

Adita Lang works with individuals and groups to maximize their health through exercise and nutrition, both through Coaching and Public Speaking. Feel free to email me: info@AditaLang.com

For past Livets®, recipes, and more visit me at www.MyLivet.com or www.AditaLang.com

#HempSeeds #immunesupport #HealthyEating #Vegetarian #DairyFree




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