Salmon Salad
Salmon salad for supper — Arugula Salmon Salad, Crispy Rice Salmon Salad, Everything Bagel Salmon Salad, Crispy Salmon Salad — for busy weeknights.
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Ingredients
- Salmon
- Arugula
- Strawberries
- Balsamic
- Asparagus
- Lemon
- Feta
Instructions
- 1Set oven to 375
- 2Salt/pepper your salmon along with your olive oil drizzled asparagus on the same tray. Bake for 20 mins
- 3Cut strawberries however you like and leave to the side.
- 4season arugula in a bowl with a drizzle of olive oil. Add feta crumble and berries in bowl and toss.
- 5Drizzle balsamic glaze on your plate then add arugula mix ontop.
- 6Plate like the photo and squeeze some lemon on salmon and asparagus.
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More to try
appetizer
lunch
dinner
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Open in Pepper →Salmon Turns A Salad Into Dinner
A bowl of greens doesn't hold anybody over past eight o'clock, but put a warm piece of salmon on top and it's a real supper. The fish cooks in about the same time it takes to wash the lettuce and whisk a dressing.
Cooks on Pepper reach for this collection on the nights it's too hot to run the oven long, or when there's one fillet in the fridge that needs using and everybody still wants to eat well.
Every recipe here is salmon over something green or crunchy: Arugula Salmon Salad with strawberries, Crispy Rice Salmon Salad with a creamy honey ginger dressing, Everything Bagel Salmon Salad, a simple Salmon Salad with capers and lemon, and Crispy Salmon Salad with shaved brussels sprouts.
Quick Tips
- 1
Dry the fish first
Blot the fillets with paper towels and let them sit 10 minutes before they hit the pan. Wet salmon steams instead of browning.
- 2
Start skin side down
Lay the fillet in a hot pan skin down and leave it alone for 4 to 5 minutes, then flip for 2 more.
- 3
Pull it at 125
Check the thickest part with a thermometer around 125°F and take it off; it climbs another 5 degrees while it rests.
- 4
Dress the greens last
Toss the arugula or brussels sprouts with dressing in the final minute so the leaves stay crisp under the warm fish.
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