Roasted Lemon Garlic Salmon Salad
Servings 4
Ingredients
Salmon
- 1 tablespoon garlic finely chopped
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- salt and pepper
- 1 lb salmon filet
Caesar vinaigrette
- ½ teaspoon garlic finely chopped
- 1 teaspoon Dijon mustard
- ¼ teaspoon Italian seasoning
- 2 tablespoons white wine vinegar
- 1 tablespoon balsamic vinegar
- pinch of sugar
- ⅓ cup olive oil
- ¼ cup grated parmesan cheese
Remaining ingredients
- 8 cups mixed salad greens radicchio, little gem lettuce, spinach, arugula
- 1 cup cooked quinoa
- 2 bartlett pears sliced
- 2 avocado sliced
- ¼ red onion thinly sliced
- ¼ cup pistachios chopped
Instructions
- Preheat oven to 400 degrees F.
- Combine marinade for salmon including garlic, olive oil, lemon juice, and lemon zest. Season with salt and pepper. Pour marinade on salmon and let sit at room temperature for 20 minutes. Bake for 12-15 minutes or until flesh flakes easily.
- Meanwhile, make vinaigrette. Whisk together garlic with Dijon mustard, Italian seasoning, white wine vinegar, balsamic vinegar, and a pinch of sugar. Slowly add olive oil, whisking constantly to emulsify. Add grated parmesan and season with salt and pepper. Set aside.
- Assemble salads. Plate salad greens on plates and top with cooked quinoa, sliced pears, avocado, and red onion, pistachios, and salmon. Drizzle dressing on top and serve.