Dole hearts of romaine, enough to fill a large bowl (2-3 ozs)
14 Blue Diamond Smokehouse Almonds
6 grape or cherry tomatoes (halved)
4 green olives (halved)
1 oz cheese sliced into thin pieces (your preference, mine is NY extra sharp cheddar, or Monterey jack)
Newmans Light Red Wine Vinegar & Olive Oil dressing, 2T-3T
Mix ingredients well, put aside. Do not add dressing until you are ready to eat
1/2lb-3/4lb of fresh Atlantic salmon (farm raised is fine)
Heat up frying pan to med-high and add 1T of olive oil and coat the pan
Salmon filets have meat on one side and skin on the other
Grate coarse black pepper (McCormicks Grinders are ideal), and dispense evenly on the meat side.
Place the skin side in the frying pan for about 1-1/2 minutes, flip it over, then with a spatula scrap the skin off the filet. It will come off easy. Grate coarse black pepper on that side also. Cook for 4 minutes, turn over and cook for another 3-4 minutes. When done the salmon should be pink, and flake easily with a fork.
Place the salmon on a plate, add the Newman's dressing to the salad, and ENJOY!!!!
Here are the macros for this delicious meal....
Calories: 775 (based on 8 oz of salmon, and 3 T of Newman's dressing)
Fat: 53 grams
Sat Fat: 11 grams
Carbs: 4.4 grams
Fiber: 5 grams
Protein: 60 grams
LOAD YOUR PLATE, LOAD YOUR BAR!
~ Roger Ryan