Baked Salmon Bowls With Watermelon Radish & Goat Cheese

After going vegan for about two years, there was one thing that I desperately missed, can you guess? SEAFOOD! Growing up by the ocean, I was spoiled almost my entire life with great seafood. My parents were never big meat fans, so we always ate a lot of different kinds of fish and shellfish. To this day, I love going to our small fish market and picking up some freshly caught fish.

Once I got to college however, things changed and (good) seafood was no longer available to me. I slowly became a full fledged vegetarian and soon after, a vegan. While I love trying different diets, I am most happy eating a non-restrictive diet. For me, having too many restrictions on what I can and can not eat makes me go crazy and is actually  counter-productive. Balance in the end, has served me well.

Okay, so enough about my love for seafood (& balance!) and onto the recipe! This baked salmon is incredibly simple to make and only takes about 20 minutes to prepare! Sounds too good to be true, I know, but don’t worry, I assure you it is THAT easy! So, without further ado, here it is!

Baked Salmon Bowls With Watermelon Radish & Goat Cheese

Time: 20 Minutes

Serves  2    

What You’ll Need:
+ 1 piece of 8 oz. salmon (I buy mine fresh at Trader Joe’s!)
+ salt and pepper
+ bibb or butter lettuce for two
+ one watermelon radish, washed and shaved (I used my sprializer) 
+ 2 tablespoons toasted walnuts (dry cook walnuts in a frying pan)
+ 1/4 cup of crumbled goat cheese
+ 1 tablespoons of olive oil, divided
+ juice of a quarter of an orange or lemon

Directions:
+ Preheat oven to 400 degrees F. 

+ Place a large frying pan on high heat for 2 minutes or so (no oil needed, just a dry pan) Turn oven fan to high to avoid sensitive smoke alarms and fishy smells.

+ Once the pan is hot, salt and pepper the salmon and place on the frying pan at high heat and cook for 3 minutes.

+ Once cooked, remove from the frying pan from heat and transfer the salmon to a baking dish or baking sheet, flipping the salmon so that the cooked side is on-top.

+ Bake the salmon for 10 minutes and remove from oven. If you liked your salmon totally cooked through, then feel free to place back into the oven for a few minutes.

+ As the salmon bakes, prepare the salad by placing desired amount of butter lettuce into two good sized salad bowls. Add the shaved watermelon radish, toasted walnuts and goat cheese and top each individual salad with a tablespoon of olive oil and juice from a fresh orange or lemon. 

Nutritional Information ( per 1 serving)
342 calories, 25 g of fat, 6 g carbs,  2 g fiber, 25 g protein