I based this salmon salad on a dish from one of my favorite local restaurants. I love all of the flavors together, and they present it so prettily on a half sheet pan, arranged in rows kind of like in the photos on this page.
This salad is so easy to make, and it’s full of bright, delicious flavors that can help bring you out of the January-February-middle-of-winter funk. But it’s also perfect for summer when you can get peak-fresh ingredients and even grill them!
You also get a punch of vitamins, healthy fats, and veggies, so it does double duty on flavor and nutrition!
To make this toddler friendly: I just left out the lettuce. (I also left out the onions, but that’s only because we have dogs and she loves throwing food on the floor when we’re not looking.) She devoured everything else, at least on the first day. She’s not a fan of leftovers, unfortunately.
1 large portion of salmon
1 large avocado, or 2 small
4 cups of mixed lettuce (I use romaine and butter)
½ cup cherry tomatoes, halved
1 bell pepper, cut into strips
½ an onion, sliced thin
½ cup of corn kernels (I used the roasted corn from Trader Joe’s)
1 Tbsp.+2 tsp. oil, such as avocado
Dressing: ¼ cup of red wine vinegar
¼ cup of olive oil
2 to 3 Tbsp. of grainy mustard
3 Tbsp. honey (or to taste)
Salt and pepper to taste
- 1. Preheat the oven to 375. 2. Combine all dressing ingredients in a bowl, whisk, and set aside. 3. Line two sheet pans with parchment paper or foil. In one pan, place the onions and peppers. On the other, place the salmon portion. 4. Toss the peppers and onions with 1 Tbsp. of oil and salt and pepper. Place in the oven until roasted and slightly browned, about 20 minutes (each oven is different, so keep watch!) 5. Season the salmon with 1 tsp. of oil and salt and pepper, then spread half of the dressing over the top of the salmon. Place the salmon in the oven 10 minutes after the peppers and onions and watch carefully. Cook for 5 to 10 minutes, depending on the thickness of the salmon piece and your ideal doneness. 6. Once the salmon and peppers/onion mix are finished, arrange all ingredients on a plate and toss with the remaining dressing. 7. Enjoy!
There really isn’t much to say about this salad except that it’s always a huge hit in our house when I make it. It’s light, flavorful, and yet another simple meal for our (and your!) busy life.
‘Till next time!