Making healthy food choices is always a goal of mine, but now that I’m pregnant I have a much bigger reason to focus on it!
There are just SO many pregnancy rules these days, it’s really exhausting – everyone has opinions and does things their own way. I’m trying to follow just a couple of reasonable rules: everything in moderation, be mindful of what I am putting in and on my body. As you can see these are normal food/life rules to follow as well. I made this salad last week when all I wanted was takeout, but I knew I had a few things already at home that could turn into a tasty and nutritious dinner. Salmon – lean protein and omega 3s, spinach – folic acid and iron, grapefruit – vitamin c, etc.
One grapefruit, segmented
Spinach or spinach/arugula mix
Feta crumbles (leave off for dairy free option)
Nuts of some sort, I used pepitas but anything salted and toasted will do the trick to add the necessary crunch
Olive oil – 1 part
Red Wine Vinegar – 2 parts
Small squeeze of juice from the Grapefruit
Freshly Ground Black Pepper
Small sprinkle of our Homemade Taco Seasoning (side note — I keep a batch of this seasoning in a ball jar with my spices because I love it so much, and it makes it so much easier just to have it)
Touch of salt and pepper
Drizzle of olive oil
Preheat oven to 375
Line baking sheet in aluminum foil for easy clean up
Place salmon skin side down, if no skin spray aluminum foil so it won’t stick. Roast for 375 for 8-10 minutes
Remove skin with spatula (should be easy when lifting salmon from the baking sheet) then place warm salmon on top of dressed salad.