Lunch: leafy greens (kale, chard) with wild salmon and chopped veggies, or a mixed green salad topped with salmon. (maryvancenc.com)
They are delicious on sandwiches, as salad toppings, in salad dressings, and to perk up other vegetables, such as summer squash or broccoli. (fieryfoodscentral.com)
A leafy green salad topped with cherry tomatoes and goat cheese, followed by a piece of baked fish served with a side of roasted broccoli and cauliflower. (detoxinista.com)