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Citrus-Roasted Salmon Salad
with quinoa / honey-shallot vinaigrette

Active: 30 Total: 30

A bright, fresh salad can be a welcome pick-me-up on a winter day. We've topped this one with seasonal flavors of apple, fennel, and citrus, but kept it hearty with quinoa and roasted salmon. We featured a similar salad in 2022.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Honey-Shallot Vinaigrette:
  • Shallots - 1/2 clove , diced
  • Vinegar, red or white wine - 2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 1/4 cup
Quinoa:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
Citrus-Roasted Salmon:
  • Garlic - 2 cloves , chopped
  • Oranges - 1/2 , thinly sliced
  • Salmon - 1 lb
  • Foil - for roasting
  • Oil, olive - 1 Tbsp
Winter Greens Salad:
  • Fennel bulb, small - 1 , cored and thinly sliced (sub celery)
  • Apples, green - 1 , chopped
  • Oranges - 2 , peeled and segmented
  • Avocados - 1 , sliced
  • Baby winter greens - 8 oz (such as chard, kale, and spinach; sub any salad greens)
  • Pistachios, shelled - 1/4 cup (look for pre-shelled pistachios to save time)

Prep

  1. Quinoa - Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

  2. Shallots / Garlic / Fennel - Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Make vinaigrette - Whisk together shallots, vinegar, mustard, and honey. Slowly add olive oil (portion for vinaigrette) while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  4. Apples / Oranges (for salmon and salad) / Avocados - Prep as directed.

  5. Salmon - Season with some salt and pepper.

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Make

  1. Heat the oven’s broiler. Line a sheet pan with foil and spray with nonstick cooking spray or brush with some oil. Place salmon skin side down on the baking sheet and top each piece with garlic and orange slices (portion for salmon), then drizzle with olive oil (portion for salmon).

  2. Transfer salmon to the oven and broil until it flakes easily with a fork, 5 to 8 minutes depending on thickness.

  3. While salmon cooks, assemble salads by dividing salad greens among serving plates. Drizzle with part of the dressing and top each with fennel, apples, oranges, avocados, and pistachios.

  4. If quinoa was made ahead, warm it briefly in the microwave.

  5. Top salads with quinoa and salmon. Drizzle with remaining dressing until salad is dressed to your liking. Enjoy!


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