I am back with another salad:) My love for salads runs deep. The kids and I both love salmon but I know many people don’t so if you don’t love salmon you could sub another white fish like snapper, mahi, or grouper. This is super easy to toss together for a week night meal! I left off cheese to make it healthier but it would be great with feat or goat cheese added in! On a side note I love these square glass bowls and this wooden bowl for serving salads! Enjoy!
L E M O N R O A S T E D S A L M O N S A L A D
2- 4 pieces of salmon
1 lemon sliced
pickled red onions (I buy these at the salad bar at Whole Foods)
halved cherry tomatoes
diced orange bell pepper
toasted pine nuts
1/4 cup olive oil
juice of 1 lemon
1 teaspoon dijon mustard
2 tablespoons apple cider vinegar
salt and pepper
Place the salmon on a baking sheet. Drizzle with olive oil and sprinkle generously with salt and pepper. Layer each piece with 2-3 lemon slices. Bake at 350 degrees about 20 minutes.
In a bowl combine kale, cherry tomatoes, cucumbers, pickled onions, bell pepper and pine nuts.
Whisk together dressing ingredients and pour over salad. Top with the cooked salmon.
If you want to add cheese feta or goat cheese would be great.