Winter Salmon and Roasted Vegetable Salad

May 16

INGREDIENTS
Grilled or baked salmon fillet (flaked)
Roasted butternut squash (cubed)
Baby kale or mixed winter greens
Roasted red bell peppers
Sliced radishes
Pumpkin seeds (pepitas)
Fresh parsley (chopped)

TAHINI LEMON DRESSING
2 tablespoons tahini
1 tablespoon fresh lemon juice
1 tablespoon water (to thin)
1 clove garlic (minced)
Salt and pepper to taste

DIRECTIONS
1. Arrange baby kale or winter greens on a plate.
2. Add flaked salmon, roasted butternut squash, roasted red bell peppers, and sliced radishes.
3. Sprinkle with pumpkin seeds and fresh parsley.
4. Whisk together the dressing ingredients, adjusting the water for desired consistency, and drizzle over the salad before serving.

**NOTE: Make sure you adjust according to where you are in the RESET. For example, if you are in the Dairy RESET, use dairy-free alternatives, etc.

Philippa Bebbington, MS, RD

Philippa is a Registered Dietitian with a Master of Science degree and the founder of Nourish by Phil. With a passion for gut health, hormone balance, and anti-inflammatory nutrition, she helps individuals reset their metabolism, reduce inflammation, and build sustainable habits that support lifelong wellness. Blending evidence-based science with personal experience, Philippa empowers others to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health—one nourishing step at a time.

Winter Salmon and Roasted Vegetable Salad

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