Roasted Salmon Detox Salad
Indulge in the vibrant flavors of Roasted Salmon Detox Salad. Packed with omega-3-rich salmon and fresh veggies, this healthy dish is a perfect choice for an easy weeknight dinner. Serve it with a zesty dressing that ties everything together. Make it tonight for a nourishing meal!
Equipment
- Grater
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Oven
Ingredients
- 4 fillets wild salmon (4 ounces each)
- 1 pound asparagus
- 2 bunches fresh watercress
- 1 ripe avocado , sliced
- 1 cucumber , thinly sliced
- 1 bunch beets , thinly sliced
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh grated ginger
- 1 tablespoon Dijon mustard
- 1 clove garlic , minced
- Salt and pepper
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper. This step is important as the parchment will prevent the salmon from sticking and make for an easy cleanup.
- Place the 4 salmon fillets on the parchment and generously season them with salt and pepper. This is where you can enhance the flavor of the salmon right from the start.
- Once your oven is heated, bake the salmon for about 8 to 9 minutes until just barely cooked through. You'll know it’s done when it flakes easily with a fork and has a lovely pink hue in the center.
- While the salmon is baking, prepare your veggies. Trim the ends off the asparagus and cut it into 1.5-inch sections. Make sure to keep them uniform for even cooking. Also, cut the watercress off the roots and slice the avocado, cucumber, and beets thinly.
- In a jar, combine the lemon juice, olive oil, ginger, Dijon mustard, and minced garlic. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Screw on the lid and shake until everything is thoroughly mixed. This dressing will tie your salad together beautifully.
- Once the salmon is done, remove it from the oven. Arrange the watercress, asparagus, cucumber slices, beet slices, and avocado in four separate salad bowls. Don’t be afraid to get creative with the presentation!
- Finally, place one piece of salmon over the top of each bowl and drizzle generously with your lemon-ginger dressing. Enjoy your beautifully crafted Roasted Salmon Detox Salad!
Notes
- Tip 1: Store leftover salad in an airtight container in the refrigerator for up to three days. Be sure to keep the dressing separate until serving to maintain freshness.
- Tip 2: If you have leftover cooked salmon, it can be frozen for up to three months. Just make sure to properly wrap it to prevent freezer burn.
- Tip 3: This salad pairs beautifully with a light white wine or sparkling water for a refreshing meal.
- Tip 4: Add nuts like walnuts or pumpkin seeds for an extra crunch. You could also include seasonal fruits like strawberries or oranges for a sweet twist.
- Tip 5: If you want extra protein, consider adding chickpeas or lentils to the salad. They can enhance both the flavor and the nutrition.