Light, healthy & flavour-packed
by Lindsay Evans
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So, it's spring—which means summer is right around the corner. Which also means your to-do list likely has at the top: 'Start to eat healthier'. We hear you. Now that spring has officially arrived, it's time to let go of your grip on hearty casseroles, slow cooker meals and filling pastas. It's time to embrace the salad again. But too often salads can be boring and bland. So, we're sharing a recipe for a roasted salmon salad with a tangy lemon vinaigrette that is anything but boring and bland. Organic greens, delicated roasted salmon, salty feta, cherry tomatoes, avocado. Yum!
2 to 3 tbsp freshly squeezed lemon juice
1 tsp Dijon mustard
1/4 cup olive oil
1/2 tsp each sea salt and freshly ground black pepper
Roasted Salmon Salad:
2 to 4 fillets atlantic salmon, preferably organic
1 tbsp olive oil
zest of 1 lemon
1 tsp flaked sea salt
Pinch freshly ground black pepper
4 cups organic mixed greens (baby kale, arugula & spinach)
1 cup sliced cherry or grape tomatoes
1 ripe avocado, peeled and diced
1 cup crumbled feta (optional)
Preheat oven to 400 F. Line a large rimmed baking sheet with parchment paper. Lay salmon fillets on baking sheet and pat dry with paper towels. Drizzle with olive oil and sprinkle evenly with lemon zest, sea salt and pepper. Roast in oven until salmon is cooked through (it should be opaque and flake easily), about 20 to 25 minutes depending on the size of your fillets. Remove from oven and let cool slightly while you prepare salad.
Meanwhile, in a small bowl, whisk together lemon juice with Dijon, salt and pepper. Slowly drizzle in olive oil and whisk constantly until emulsified. Reserve in fridge until ready to use.
In a large bowl, combine greens, tomatoes, avocado and feta, if using. Drizzle with half of lemon vinaigrette and toss gently to coat. Divide between plates.