Wish I could take credit for this recipe, although I did use pecans instead of hazel nuts and feta instead of goat cheese.
To prepare the salmon, we sprinkled it with fish seasoning and baked it for 20 minutes at 350 degrees.
I had this salad at a local restaurant and just had to make it myself. Yummers! And it's loaded with good-fer-ya Omega-3s. Your heart will thank you.
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