Warm Salmon and Avocado Salad
with walnuts / olives / lemon dill vinaigrette
Roasted salmon serves as a light but filling protein in this entree salad with avocados, olives and walnuts. Top it off with a fresh lemon dill vinaigrette.
Ingredients
- Walnuts - 1/2 cup , chopped and toasted
- Olives, pitted (green or black) - 1/4 cup , sliced
- Avocados - 1 , chopped
- Salmon - 1 lb
- Salad greens of choice - 5 oz
- Dill, fresh - 1/2 tsp , chopped
- Lemon juice - 1 Tbsp
- Oil, olive - 3 Tbsp
- Mustard, Dijon - 1 tsp
- Vinegar, red or white wine - 1 tsp
- Maple syrup - 1 tsp
Prep
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Walnuts - Toast walnuts in a dry pan or skillet, stirring frequently until fragrant, about 3 minutes. When cool enough to handle, roughly chop. (Can be done up to 5 days ahead)
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Make vinaigrette - Chop dill. Combine with lemon juice, olive oil, mustard, vinegar and maple syrup. (Can be done up to 3 days ahead)
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Olives - Slice olives. (Can be done up to 5 days ahead)
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Avocados - Chop avocados.
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Make
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Heat oven to 425F / 218C. Line a sheet pan with foil and place salmon, skin-side down on top. Pat dry and season lightly with salt and pepper.
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Bake salmon until it flakes easily with a fork, 15 to 25 minutes, depending on thickness of the salmon and your desired doneness (1 ½” / 3.75cm thick salmon takes about 20 minutes).
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When salmon is cooked, slice or shred with a fork into bite-sized pieces.
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Assemble salad by combining salad greens with salmon, olives, avocados and walnuts. Top with vinaigrette and enjoy!
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