Pan Roasted Atlantic Salmon Salad Recipe
Petite hearts romaine, baby arugula, red quinoa, roasted beets, toasted pistachios, apple cider - dijon vinaigrette
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Ingredients
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Salad Ingredients
Vinaigrette Ingredients
Method
Salad Preparation
- 1
Cook the Quinoa
Rinse the red quinoa under cold water. In a saucepan, combine 1 cup of red quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Let it cool.
- 2
Prepare the Greens
In a large mixing bowl, combine the petite hearts romaine and baby arugula. Set aside.
- 3
Roast the Beets
If not already roasted, wrap the beets in aluminum foil and roast in the oven at 400°F (200°C) for about 45 minutes or until tender. Allow to cool, peel, and dice.
- 4
Pan Roast the Salmon
Season the Atlantic salmon fillets with salt and pepper. Heat a skillet over medium-high heat and add a drizzle of olive oil. Once hot, place the salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes or until the salmon is cooked through. Remove from heat and let it rest.
- 5
Assemble the Salad
In the bowl with the greens, add the cooked quinoa, diced roasted beets, and toasted pistachios. Flake the salmon and gently place it on top of the salad.
Vinaigrette Preparation
- 6
Make the Vinaigrette
In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, salt, and black pepper. Slowly drizzle in the olive oil while whisking until the dressing is emulsified.
- 7
Dress the Salad
Drizzle the vinaigrette over the assembled salad and gently toss to combine, ensuring all ingredients are well coated.
