Popeye Salmon Salad Recipe

This salad would also be delicious without the fish! To get the most juice out of them, roll the lemon and limes on the counter before cutting and squeezing them.

Ingredients:
1 1/2 lb. Salmon fillet (cold water preferred)
Juice of 1 Lemon
Juice of 3 Limes, divided
4 oz. Water
2 oz. Avocado Oil or extra virgin Olive Oil
Real Salt^TM
Ground Pepper
1 oz. ground Flax Seed
1 oz. Poppy Seed
Handful of Pine Nuts (optional)
1 lb. Spinach leaves
1/2 cup of Basil leaves
1 cup hearts of Palm, diced
1 cup diced Carrots (optional)
1 cup diced Celery (optional)
1 cup diced Tomato (optional)
1 cup diced Asparagus (optional)

Place salmon in a glass baking dish. Marinate in water and juice of lemon and one lime for two hours, turning over after an hour. Preheat oven to 400°F. Bake salmon in the liquid for 25 minutes, then place under the broiler for 5 minutes to brown the top. Make dressing by combining the remaining lime juice, oil, pepper, salt, seeds and pine nuts.

Use kitchen scissors to cut spinach and basil leaves into bite-sized pieces. Add into a large salad bowl with whichever of the diced vegetables you choose. Toss with dressing and let sit until salmon is ready. To serve, cover dinner plates with salad, and top with pieces of salmon.