4 salmon fillets (4 oz. each)
½ tsp. paprika
¼ tsp. ground pepper
1 Tbsp. extra virgin olive oil
4 tsp. shredded mozzarella
1-1/4 cup strawberries, washed and chopped
2 Tbsp. basil, washed and chopped
1 Tbsp. honey
2 tsp. balsamic vinegar
Wash hands with soap and water. Combine strawberries, basil, and honey in a small bowl. Refrigerate until ready to use.
Combine paprika and ground pepper in a small bowl. With clean hands, Coat raw salmon in olive oil and rub each fillet with paprika and pepper seasoning.
Prepare salmon in your preferred method. If using an air fryer, preheat the air fryer to 400°F for 3 minutes, place the salmon skin side up in the air fryer for 7 minutes, flipping halfway through, and use a food thermometer to check the internal temperature reaches 145°F.
Top each cooked salmon fillet with 1 teaspoon of shredded mozzarella, the strawberry basil mixture, and ½ teaspoon of balsamic vinegar. Enjoy!
Yield: 4 Servings
Store in an airtight container and refrigerate for up to four days.
Calories: 290
Fat: 17 grams
Saturated Fat: 4 grams
Sodium: 75 milligrams
Carbohydrates: 9 grams
Fiber: 1 gram
Added sugar: 8 grams
Protein: 26 grams