A La Carte Salmon Recipe
Served with roasted beets salad w/pine nuts, goat cheese, and honey truffle vinaigrette
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Ingredients
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Salmon
Roasted Beets Salad
Honey Truffle Vinaigrette
Method
Salmon Preparation
- 1
Preheat and Prepare
Preheat your oven to 400°F (200°C). Season salmon fillets with olive oil, salt, pepper, and lemon juice.
- 2
Bake Salmon
Place the seasoned salmon on a baking sheet and bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Roasted Beets Preparation
- 3
Roast Beets
Wrap each beet in aluminum foil and roast in the oven for 45-60 minutes until tender. Allow cooling, then peel and cut into wedges.
- 4
Honey Truffle Vinaigrette Preparation
- 5
Mix Dressing
In a small bowl, whisk together honey, truffle oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined.
Salad Assembly
- 6
Combine Salad
In a large bowl, combine mixed greens, roasted beets, toasted pine nuts, and crumbled goat cheese. Drizzle with honey truffle vinaigrette and toss gently.