Perfect Salmon Salad
You may want to stop what you’re doing and make this salad immediately...it’s truly that good.
Ingredients
- 1 lb brussel sprouts sliced in half
- 2 sweet potatoes cubed
- 1 lemon halved
- 1-2 cups red cabbage thinly chopped
- ½ can chickpeas rinsed and drained
- 1 cup broccoli/carrot slaw
- 1 cup cooked orzo
- ¼ cup green onions
- Big handful of greens arugula, spinach, kale
- 4 salmon filets or protein of choice
- Olive oil for pan-searing the salmon
Garlic Dill Vinaigrette:
- Few sprigs of fresh dill
- 1 garlic clove
- Chives
- 1 tbsp dijon mustard
- ¼ cup apple cider vinegar
- 1 tbsp agave, honey, or maple syrup
- Juice from roasted lemon
- ½ cup olive oil
- Sea salt to taste
Instructions
- Preheat oven to 450°F.
- On a large baking sheet, toss the brussel sprouts, sweet potatoes, and halved lemon with olive oil, salt, and pepper. Roast for 20–25 minutes, mixing once or twice, until golden and tender.
- While the vegetables roast, bring a pot of salted water to a boil. Cook the orzo until al dente, then drain and toss with a little olive oil to keep it from sticking. Set aside.
- Make the Vinaigrette: Once the veggies are done and the lemon is golden and softened, squeeze the roasted lemon into a blender. Add the dill, garlic, chives, Dijon mustard, apple cider vinegar, agave, olive oil, and a pinch of sea salt. Blend until smooth.
- Season the salmon filets to your liking, then pan-sear with a drizzle of olive oil. Swap in a different protein like chicken, steak, or shrimp here if you'd like!
- Assemble the Salad: In a large bowl, combine the roasted vegetables, red cabbage, chickpeas, broccoli-carrot slaw, green onions, orzo, and your greens of choice. Drizzle with the vinaigrette and toss gently to coat.
- Top with your pan-seared salmon and enjoy. If you’re prepping ahead, store the vinaigrette separately to keep everything fresh.