I had this idea for a super simple, D to the LISH salad that is easy to throw together and is loaded with all the healthy choices. You can prepare your salmon however you’d like for this salad. Grilled, baked, air fried, any method will work. Pick your favorite! I oven baked mine at 400 for 20 minutes and it turned out great! The bitterness of the arugula paired with the richness of the avocado and crisp fennel is A+ with the salmon. The blood orange segments kiss it with just the right amount of citrus for the perfect touch! The vinaigrette acts as a marinade for your salmon as well as the dressing for the greens. This is an excellent choice for a brunch, lunch or light dinner option! Take your pick and add it to your recipe box today!
Salmon Salad with Blood Orange Champagne Vinaigrette
4
servings10
minutes20
minutesIngredients
*For the Vinaigrette*
1/4 cup 1/4 Olive Oil
1 1 Small Blood Orange Juiced
1 Tbsp 1 Champagne Vinegar
1 Tbsp 1 Honey
1 1 Clove Garlic Minced
S&P to taste
*For the Salad*
1 lb 1 Salmon
1 1 Bag of Arugula
1 1 Small Fennel Bulb Sliced
1 1 Large Avocado Cubed
2 2 Mini Cucumbers sliced
1 1 Blood Orange cut into segments
Directions
- To begin, preheat your grill or oven to 400. Add all ingredients for dressing into a mason jar and shake well to emulsify. Brush some of the dressing onto your salmon and season with S&P. Grill or bake salmon for 20 minutes until cooked through
- While salmon is baking, place arugula on serving platter and dress with vinaigrette. Toss well into the greens and top with remaining ingredients
- Flake salmon on top of the salad for serving and garnish with pepitas or sunflower seeds for additional crunch