Salmon Salad with Lemon Dill Vinaigrette
Author: Cooks On Main
This fresh and flavorful salad features seared salmon with a zesty lemon dill vinaigrette, complemented by crisp vegetables and feta cheese. Perfect for a light and healthy meal.
View Original PDFIngredients
- 1 filet of Salmon, skin off
- Citrus Dill Sea Salt
- Mixed greens
- Asparagus, cooked and cut into 1-inch pieces
- 6 cherry tomatoes, quartered
- ¼ cup thinly sliced zucchini and squash
- Feta cheese
For the Dressing
- 3 TBSP Meyer Lemon Vinegar
- 2 TBSP Dijon Mustard
- 1 tsp. honey
- 1 clove garlic, finely minced
- Salt and black pepper to taste
Directions
- Pat salmon filet dry and season with Citrus Dill Sea Salt. Heat oil in a sauté pan and sear the salmon presentation-side down until golden brown. Flip and finish cooking in the oven until the internal temperature reaches 135°F. Let rest.
- Place sliced zucchini and squash in a colander, sprinkle with kosher salt, and let sit for at least 30 minutes. Rinse well.
- Toss asparagus with olive oil, salt, and pepper. Roast on a parchment-lined sheet pan at 400°F until al dente, depending on spear thickness.
- To make the vinaigrette, combine Meyer Lemon Vinegar, Dijon mustard, honey, and garlic. Slowly drizzle in Dill Olive Oil while whisking. Adjust seasoning to taste.
- In a large bowl, toss mixed greens, zucchini, squash, asparagus, and tomatoes with vinaigrette. Season lightly with salt and pepper.
- Plate the salad, top with feta cheese and the seared salmon. Drizzle remaining vinaigrette over the salmon before serving.