15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.
Cook Time15 minutesmins
Course: Dinner, Salad
Cuisine: American, Farm to Table, Farmer's Market
Keyword: 15 minute dinners, Butter Lettuce salad, Easter Salad, Easy Salmon Dinner, Health Food, Healthy Salad, Healthy Salmon, Spring Salad
Servings: 4
Ingredients
Salmon
1lbsalmon filletbones removed, if possible
4tbspbutter
1/2tspLawry's garlic salt
1tbspbrown sugar
1/4tspchipotle chili powder
Salad
1headbutter lettuce
2hard boiled eggsquartered
4largeradishsliced
1cupsugar peasrough chopped
Lemon Shallot Vinaigrette
1/2cupshallotminced
1tbspDijon mustard
1/4cup fresh lemon juice
2tbspapple cider vinegar
1tbspagave
1/4cupolive oil
Instructions
Salmon
Preheat oven to 350 degrees. Line a sheet pan with foil. Place salmon skin side down on the sheet pan.
Place four pats of butter evenly on salmon. Season with garlic salt, brown sugar and chipotle chili powder. Bake at 350 degrees for 15 minutes or until center of salmon is cooked through. You want a nice opaque salmon (pink) color and to just start to flake when pressed. While salmon is cooking, make salad.
Remove from oven and use pastry brush to spread melted butter and seasoning. Seperate into four servings and place on top of salad. NOTE: Make sure there are no bones when serving in salad.
Salad
Gently arrange leaves of butter lettuce in a large serving bowl. Add sliced radish, quartered eggs and sugar peas.
Lemon Shallot Vinaigrette
Combine shallot, Dijon mustard, lemon juice, apple cider vinegar and agave in a small bowl. Whisk in olive oil. Drizzle over salad just before serving.