Quick and nutritious, this salmon salad is loaded with luscious citrus, fresh asparagus, roasted leeks, piquant capers and a splash of Honey Champagne Vinegar Dressing. Add some crisp cucumbers, radishes and boiled eggs for a meal that will become a fast favorite.
Serves: 4
Prep time: 15 min
Cook time: 15 min
Difficulty: easy
Ingredients
Roasted Salmon Citrus Salad with Leeks and Asparagus
1 1/2 lb salmon fillet, cut into
4, 6-oz portions
2 T extra virgin olive oil
1 t ea salt, black pepper and ground cumin
1/2 t coriander
pinch cayenne pepper
1 leek, white part only, cut into 1/4″ rings
1/2 bunch asparagus, trimmed, cut into 1″ segments
Honey Champagne Vinegar Dressing (recipe follows) *
1 head ea romaine and butter lettuce, chopped
1 cucumber, seeded and cut into spears
1 ea blood orange, navel orange and Cara Cara pink orange (or others), peeled and cut into half-moons with all white pith removed
4 radishes, trimmed and sliced thinly
2 T Marcona almonds (or others)
2 T capers, drained
2 boiled eggs, quartered
fresh dill for garnish
baguette, sliced and toasted
Honey Champagne Vinegar Dressing
1/4 c champagne vinegar (or white wine vinegar) *
1/4 c orange juice, fresh squeezed (available from our Produce Department)
3 T honey, warmed
pinch of salt and pepper
1 T fresh dill, chopped
1 t orange zest, fine
1/4 c extra virgin olive oil
Steps
Roasted Salmon Citrus Salad with Leeks and Asparagus
Prep all ingredients and heat oven to 350 degrees. Rub salmon with olive oil and season with spices. Arrange salmon, leeks and asparagus on parchment-lined sheet pan and drizzle with 1/3 c dressing. Bake 12-15 min, until salmon reaches 135 degrees internal temp and flakes easily in center. Remove from heat and let cool 10 min. Gently toss together lettuces, cucumber, oranges, radishes, almonds, capers and 1/3 c dressing. Divide salad among four plates and top with roasted vegetables and a salmon fillet, garnishing with boiled egg, fresh dill, toasted baguette, and remaining dressing, as desired.
Honey Champagne Vinegar Dressing
Combine all ingredients, except oil, then whisk oil into dressing in a steady stream. Taste and adjust seasonings, as desired. Chill until ready to serve.
* To make this recipe keto, substitute with keto dressing. To make this recipe paleo, omit vinegar or substitute with paleo-friendly vinegar.
