Snap pea bacon salad
Makes 2 servings
2 cups of sugar snap peas
1/2 of a bunch of asparagus
3 slices of bacon
1/4 cup slivered almonds
6 oz of wild salmon
Extra virgin olive oil
salt and pepper
4 tbsp light organic coconut milk
2 tbsp apple cider vinegar
salt and pepper
This salad was inspired by Patricia Well’s go-to salad video. So delicious!
Start by preheating the oven to 400 F. In a shallow dish, prepare your salmon – I just coated mine in EVOO, salt, and pepper. Once your oven is preheated, cook for 20 mins.
In a pan on medium heat – start by cooking your bacon until crispy.
While the bacon cooks, wash your asparagus and snap peas. Start chopping your sugar snap peas into about 3 sections per pod. Once the bacon is cooked, pat it with paper towel to remove excess grease and drain pan of grease as well (remember – NEVER pour this down the drain! It can solidify and clog your drains and also is very bad for wastewater treatment plants!)
Now throw the asparagus in the hot bacon pan (there should be a tiny bit of fat left in the pan to cook the asparagus). Cover and let steam for five minutes.
Once the asparagus is done, let it cool on your chopping board, then chop it into threes as well. Start layering your salad!
Sugar snap peas, asparagus, bacon, and slivered almonds.
While the salmon cooks still, make your dressing. Very easy and a refreshing/healthy alternative to a cream based dressing.
Pour over salad and toss 33 times (LOL as said in video).
Then top with your salmon and you’re ready to go!