This salad was inspired by my sister in-law. She made a salad for lunch one day when I was visiting and put salmon patties on it for the protein. The salmon was so tasty, and easy to cook. I often use the same salmon for my salads! This is one I will prep and then eat off of several days. It's so easy and so yummy!
Salmon-- I prefer wild caught. The patties I was talking about previously are the Trident Seafoods wild caught from Costco. They are in a bright orange bag in the freezer section.
Butternut squash-- I buy this already cut and ready to go from Trader Joes.
Whole30 ranch dressing-- see recipe below
Cook your salmon. I like to cook my salmon patties in my cast iron skillet, oiled with avacado oil. Cook on medium heat for 5 minutes on each side.
Remove salmon from skillet, add a little more avacado oil and then saute the butternut squash. Season with garlic powder and salt.