Baked Salmon Salad with Roasted Potatoes
Dressing makes about one cup.
Course: Main
Cuisine: Salad
Servings: 2
Author: Hip Foodie Mom
For the dressing:
- 1/4 cup apple cider vinegar or red wine vinegar
- 3/4 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the salmon:
- 1 lb. skin-on salmon fillet/s
- extra virgin olive oil
- salt and pepper
For the salad:
- fresh mixed greens
- cooked salmon broken into chunks
- roasted red potatoes
- hard boiled egg peeled and cut in half lengthwise
- tomato wedges
- microgreens
For the salmon:
Preheat your oven to 425 degrees. Line a baking sheet with foil or parchment paper. Pat the salmon dry with a paper towel and place on the prepared baking sheet. Drizzle some olive oil over the top of the salmon; just enough to coat the salmon, don't over do it. Feel free to rub the olive oil over the salmon with your fingers or a pastry brush. Season with salt and pepper.
Roast for about 4 to 6 minutes per half-inch thickness of salmon. If you see white stuff around the edges of your salmon, you've cooked it for too long. Allow to cool for a minute or two and break into chunks for the salad.