Salmon Salad with Dijon Vinaigrette! This is my go-to salad recipe. I make this all the time and change it up based on the vegetables I have on hand. This works with just about any protein and it’s delicious!
For a while, I was kind of sick of salmon. I go through phases where, if there’s a food I like, I will eat it all the time . . until I am sick of it. I filled up my protein quota with beef, chicken and beans and tofu and now I’m back on my salmon kick.
This is simply the salad I make all the time with my baked or air fried salmon. I just throw in whatever I have as far as vegetables are concerned but the pecans or almonds and the pickled red onions are a must for me.
Last week I was sick. I’m hoping this will be the only sick week I have until Spring. I was out. Like out. Like sitting on my couch and not moving out. I hate being sick because if you know me, I am on the go, moving around and doing things all the time. I shared this in a recent newsletter. . my father is sick. he has cancer and although he is still going through chemo, we aren’t sure he’s going to make it. My father and I are a lot alike. We both are out going people, we love entertaining, we love food, and we love being busy.
Now, my father is pretty much in bed all the time. He’s weak, losing weight and muscle and is trying to regain some strength and energy. I will be going home for a long weekend next weekend to see him. He just started with a new caregiver this week. I’m praying that she helps to lessen the load for my mother and sister and just helps my dad to be comfortable. I didn’t mean to go off on a tangent but wanted to share what’s going on.
Salmon Salad with Dijon Vinaigrette
Add this one to your meal plan this week and if you don’t have any salmon, try chicken, or simply canned tuna! I hope you try it!
Salmon Salad with Dijon Vinaigrette
Ingredients
For the Dijon vinaigrette:
- 1 to 2 teaspoons Dijon mustard
- 1 to 2 tablespoons apple cider vinegar
- 1/3 to 1/2 cup olive oil extra virgin
- 1/2 tablespoon shallots finely minced
- salt and pepper to taste
For the salmon:
- 1 salmon filet
- 1 tablespoon olive oil extra virgin
- 1 teaspoon lemon pepper seasoning from Penzeys Spices*
- 1 teaspoon smoked paprika
- salt and pepper
For the salad:
- 2 to 3 cups crisp romaine lettuce chopped
- assorted bell peppers chopped
- 2 mini cucumbers chopped
- 1 large carrot peeled and chopped
- 1/3 cup cherry tomatoes sliced in half
- 1 avocado diced
- pecans chopped for garnish
Instructions
For the Dijon vinaigrette:
- Add the Dijon mustard to your bowl or jar, add the apple cider vinegar and slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste. Occasionally, I like to mix in minced shallots and/or grated parmesan cheese for more flavor! Add and mix in if using.
For the salmon:
- Preheat your oven to 400 degrees. Prep and line a baking sheet. If desired, pat your salmon filet gently with a paper towel. Lightly drizzle with some extra virgin olive oil, season with lemon pepper seasoning from Penzeys Spices and some smoked paprika.
- Bake in the oven for about 8 to 10 minutes, depending on the thickness of your salmon filet. Remove from oven. Want to AIR FRY the salmon instead? Preheat your air fryer to 390 degrees and air fry for 4 to 6 minutes, checking the salmon after 4 minutes.
For the salad:
- Toss together all of the ingredients into a large mixing bowl. Distribute salad to a plate or bowl. Place the baked salmon on top of the salad. Drizzle the Dijon vinaigrette dressing over the top. Sometimes, I like to add more chopped pecans for added crunch! Enjoy!
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