A very quick and simple, healthy low carbs meal.
Add the oil and lemon juice in a measuring cup. Whisk together until emulsified (creamy looking).
Add the remaining ingredients and set aside.
Add 2 tablespoons of the vinaigrette to a small bowl.
Add the remaining marinade ingredients. Whisk together to combine.
Add the salmon chunks into a medium bowl. Pour in the marinade. Mix gently until all salmon pieces are well coated.
Spread the salmon onto a parchment lined sheetpan.
Broil 6 to 8 minutes depending on how big the chunks of salmon are.
Note: Broil about 6 inches from the broiler flame.
Let the salmon rest 4 to 5 minutes.
In a large bowl, add the chopped lettuce, cherry tomatoes, salmon, avocado chunks and two tablespoons of the vinaigrette. Gently mix to combine.
Serve the salad in lettuce wraps - use two lettuce stacked on-top of each other and fill with the salad.
Plate, serve and enjoy!
I generally use Wild Pacific Salmon as it is very buttery without the added hormones. You can use any type of salmon you prefer but adjust the cooking time based on thickness.
The calories listed for this recipe is based on using all of the vinaigrette. Since I only used 4 tablespoons of the vinaigrette the calories are far less that the nutritional facts indicated. (The full recipe of the vinaigrette has approximately 960 calories and makes about 3/4 cups total). 4 tablespoons is about 1/4 cup which is just about 280. Each serving under 600 calories.