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Omega-3 Salmon Salad for Anti-Aging

Pan-seared salmon sits over crisp greens, cherry tomatoes, and cucumber with avocado and chia for extra crunch.

Ingredients

  • 2 fillets salmon wild-caught, skin-on
  • 4 cups mixed greens spinach, arugula, or kale
  • 1 cup cherry tomatoes halved
  • 1/2 medium cucumber sliced
  • 1/4 cup red onion thinly sliced
  • 1 tablespoon extra virgin olive oil for cooking salmon
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoons avocado diced, optional for creaminess
  • 1 tablespoon chia seeds optional, extra omega-3 boost
  • to taste sea salt & black pepper

Instructions

  1. Season salmon fillets with salt and pepper.
  2. Heat olive oil in a skillet over medium heat. Cook salmon skin-side down for 4–5 minutes, then flip and cook another 3–4 minutes until flaky.
  3. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
  4. Top salad with cooked salmon, avocado, and chia seeds.
  5. Drizzle with lemon juice, season with extra salt and pepper if needed, and toss lightly before serving.