Salmon Salad with Lemon Dill Vinaigrette
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Cooks On Main
Ingredients
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1 filet of Salmon, skin off
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Citrus Dill Sea salt
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Mixed greens
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Asparagus, Cooked and cut into 1-inch pieces
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6 cherry tomatoes, quartered
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¼ cup thinly sliced zucchini and squash
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Feta cheese
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3 TBSP Meyer Lemon Vinegar
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2 TBSP Dijon Mustard
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1 tsp. honey
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1 clove garlic, finely minced
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Salt and black pepper to taste
For the Dressing
Directions
Pat Salmon Filet dry, season with citrus dill sea salt. IN a sauté pan heat oil and sear salmon presentation side down first. Sear until you get a nice golden-brown crust. Flip and finish in the oven. Set aside and let rest when it reaches 135 degrees.
Set zucchini and squash in a colander and coat with Kosher salt to soften up, let sit for at least 30 minutes. Give a good rinse.
Cut asparagus toss with olive oil salt and pepper. Place it on a sheet pan lined with parchment Roast Asparagus in a 400-degree oven until al dente, timing depends on thickness of spears.
In the meantime, make the dressing. Add vinegar, Dijon, honey and garlic together. Slowly drizzle in Dill olive oil. Adjust seasoning.
In a large bowl toss the mixed greens and veggies together sprinkle a little salt and black pepper dress salad and plate. Drizzle a little remaining vinaigrette over the top of the salmon.
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