Arugula, Spinach and Salmon Salad

Preheat your oven to 375 degrees F.

For the Quick Pickled Red Cabbage: Place shredded cabbage, 1 tablespoon of lemon juice, red wine vinegar, ½ teaspoon of salt and white sugar together in a bowl. Toss to combine and let sit at room temperature.

For the Roasted Salmon: Season the salmon filet with 1 tablespoon of olive oil, ½ teaspoon of salt and ½ teaspoon of black pepper. Place salmon, skin side down, on a baking sheet covered with parchment paper. Roast at 375 degrees F until salmon is cooked through, about 15 to 17 minutes. Let it rest for about 5-10 minutes.

For the Roasted Spicy Chickpeas: Rinse and dry the chickpeas. Season them with 1 tablespoon of olive oil, ½ teaspoon of salt, ¼ teaspoon of garlic powder and ¼ teaspoon of cayenne pepper. Place chickpeas on a baking sheet covered with parchment paper. Roast them at 375 degrees F for about 17-20 minutes. Let rest for about 5-10 minutes.

For the Dressing: Add 2 tablespoons of olive oil, 1 tablespoon of lemon juice, ½ teaspoon of salt, ½ teaspoon of pepper in a mixing bowl and whisk for about 1-2 minutes until combined. Alternately, you can put all ingredients in a jar and shake vigorously until it’s well blended.

Place Earthbound Farm Organic Baby Spinach and Baby Arugula into a large serving bowl. Top with salmon, chickpeas, pickled cabbage, carrot, and avocado slices and drizzle with the lemon dressing you just made.

Enjoy this healthy, nutritious, simple and delicious meal!

Recommendation: Roast the chickpeas and salmon at the same time!