Salmon, Avocado, And Spinach Salad
An easy & healthy salad that can be made in 30 minutes.www.comfortandpeasant.com
Ingredients
- 1 lb (.5kg) fresh organic salmon filet
- 1 tbsp (.15ml) extra virgin olive oil
- kosher salt & fresh ground pepper to taste
- 6 cups (900g) baby spinach (or spinach & arugula mix)
- 1 avocado (peeled & sliced)
- 2 Valencia oranges (can also use blood oranges) (peeled & sliced)
- 2 green onions (sliced)
Instructions
Salmon
- Preheat oven to 325F.
- Add 1 tbsp kosher salt to 1 cup of water. Add salmon and soak for 10 minutes.
- While salmon is soaking in the brine make the vinaigrette (instructions below).
- After 10 minutes remove the salmon from the brine and dry well with paper towels. Rub salmon with the extra virgin olive oil and sprinkle with salt and pepper. Place skin side down in a parchment paper lined ovenproof dish and bake at 325F for 18 -20 minutes making sure not to overcook. The salmon should still be a little pink inside.
- While salmon is cooking wash and dry the spinach (and arugula if using) and place in a large serving bowl. Peel and slice the avocado, oranges and green onions and add them to the bowl. Drizzle with the vinaigrette and toss the salad until it's well coated.
- When the salmon is cooked, allow it to cool for 5 minutes and remove the skin. Flake it into bite-size chunks and distribute the salad. Drizzle salmon lightly with my Tangy Vinaigrette (recipe link above) and serve.