Salmon Salad
Ingredients
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
Instructions
- 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!