Blackened Salmon Salad Recipe
Fresh mixed greens, Cajun spiced grilled Atlantic salmon filet, feta cheese, roasted vegetables, diced tomato, and sun-dried tomato vinaigrette.
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Ingredients
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Salmon
Salad
Vinaigrette
Method
Salmon Preparation
- 1
Season the Salmon
Rub the Atlantic salmon filets with olive oil and sprinkle Cajun seasoning evenly over both sides.
- 2
Grill the Salmon
Preheat a grill or grill pan over medium-high heat. Cook the seasoned salmon filets for about 4-5 minutes on each side, or until cooked through and blackened on the outside. Remove from grill and let rest.
Roasted Vegetables
- 3
Prepare the Vegetables
Chop zucchini, bell peppers, and red onion into bite-sized pieces.
- 4
Roast the Vegetables
Toss the chopped vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20 minutes, or until tender and slightly charred.
Vinaigrette Preparation
- 5
Blend the Vinaigrette
In a blender, combine sun-dried tomatoes, olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper. Blend until smooth.
Salad Assembly
- 6
Assemble the Salad
In a large bowl, combine mixed greens, roasted vegetables, diced tomatoes, and feta cheese. Flake the grilled salmon over the top.
- 7
Dress the Salad
Drizzle the sun-dried tomato vinaigrette over the salad and toss gently to combine. Serve immediately.
