salmon salad with white balsamic & dill vinaigrette
Easy salmon salad filled with avocados, olives, tomatoes, red onions, mozzarella, cucumber, and ciabatta crisps tossed in a light white balsamic, lemon and dill vinaigrette.
Servings: 4
Ingredients
- 1 package baby arugula
- 1/2 lb salmon fillets per person skin or skinless
- 1/2 cup green olives pitted
- 1 cup grape tomatoes halved
- 1/2 cucumber
- 1/3 cup red onions thinly sliced
- 1 avocado cut
- 1 package bocconcini mozzarella
- 1 ciabatta baguette thinly cut
- 1 lemon
- 1 tablespoon olive oil
- 1 tablespoon white balsamic
- salt and pepper to taste
- optional: dill flower to garnish
Instructions
- Heat oven to 400 degrees Fahrenheit, line a baking sheet with parchment paper and place salmon fillets skin side down, drizzle with olive oil, lemon slice, red onion and cook for 15 minutes. Salmon should be a light pink and flaky when cooked. Adjust if cooking larger pieces
- Meanwhile prepare the salad, place arugula in the bottom of a large salad bowl, top with remaining salad ingredients; tomatoes, cucumber, olives, mozzarella, red onion, avocado and baguette crisps.
- To make the croutons, thinly slice the ciabatta baguette and place on a lined baking sheet. lightly spray in olive oil and toss in the oven to allow a light crisp during the final minutes of cooking the salmon.
- To make the vinaigrette combine all the ingredients; lemon juice, olive oil, white balsamic, salt and pepper, dill and mix well to incorporate
- To serve place the cooked salmon fillets over top of the salad, lightly drizzle the vinaigrette over top, season with additional salt and pepper if needed and place dill flowers scattered overtop.
- Heat oven to 400 degrees Fahrenheit, line a baking sheet with parchment paper and place salmon fillets skin side down, drizzle with olive oil, lemon slice, red onion and cook for 15 minutes. Salmon should be a light pink and flaky when cooked. Adjust if cooking larger pieces
- Meanwhile prepare the salad, place arugula in the bottom of a large salad bowl, top with remaining salad ingredients; tomatoes, cucumber, olives, mozzarella, red onion, avocado and baguette crisps.
- To make the croutons, thinly slice the ciabatta baguette and place on a lined baking sheet. lightly spray in olive oil and toss in the oven to allow a light crisp during the final minutes of cooking the salmon.
- To make the vinaigrette combine all the ingredients; lemon juice, olive oil, white balsamic, salt and pepper, dill and mix well to incorporate
- To serve place the cooked salmon fillets over top of the salad, lightly drizzle the vinaigrette over top, season with additional salt and pepper if needed and place dill flowers scattered overtop.