Fresh Salmon Salad Recipe
Roasted tomato, asparagus, gorgonzola, long stem artichoke, borettane onions Balsamic vinaigrette dressing.
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Ingredients
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Salad Ingredients
Balsamic Vinaigrette Dressing
Method
Preparing the Salad
- 1
Roasting the Tomatoes and Onions
Preheat your oven to 400°F (200°C). Spread the cherry tomatoes and borettane onions on a baking sheet, drizzling them with olive oil, salt, and pepper. Roast for 20-25 minutes or until the tomatoes are blistered and the onions are caramelized.
- 2
- 3
Cooking the Salmon
Season the salmon fillets with salt and pepper. In a skillet, heat a tablespoon of olive oil over medium-high heat. Place the salmon skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through. Remove from heat and let it rest.
- 4
Assembling the Salad
In a large serving bowl, combine the roasted tomatoes, asparagus, long stem artichokes, and crumbled gorgonzola cheese. Flake the cooked salmon and add it to the bowl.
Making the Dressing
- 5
Mixing the Dressing
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until well combined and emulsified.
- 6
Serving
Drizzle the balsamic vinaigrette over the salad before serving. Toss gently to combine the flavors. Serve fresh and enjoy!