Ingredients:

4 cups leafy greens (spinach, kale, or mixed greens)
1 cup blueberries
1 cup cherry tomatoes, halved
1/2 cup beets, roasted and diced
1/4 cup walnuts, toasted
1 tablespoon chia seeds
2 fillets (4-6 oz each) salmon
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp honey
1 tsp Dijon mustard
1/2 tsp sea salt
1/4 tsp black pepper
1 tbsp green tea (brewed and cooled)

Season the salmon fillets with salt and pepper, then grill, bake, or pan-sear until cooked through, about 4-5 minutes per side. In a large bowl, toss together the leafy greens, blueberries, cherry tomatoes, roasted beets, walnuts, and chia seeds. In a small jar, whisk the olive oil, lemon juice, honey, Dijon mustard, brewed green tea, salt, and black pepper to make the dressing. Divide the salad between two plates, drizzle with the dressing, and place a salmon fillet on top of each. Serve immediately.