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15 Minute Salmon Salad

15 Minute Salmon Salad combines all the freshness of Spring vegetables with tender baked salmon in a lemon shallot vinaigrette.
Cook Time15 mins
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

  • 1 lb salmon fillet bones removed, if possible
  • 4 tbsp butter
  • 1/2 tsp Lawry's garlic salt
  • 1 tbsp brown sugar
  • 1/4 tsp chipotle chili powder

Salad

  • 1 head butter lettuce
  • 2 hard boiled eggs quartered
  • 4 large radish sliced
  • 1 cup sugar peas rough chopped

Lemon Shallot Vinaigrette

  • 1/2 cup shallot minced
  • 1 tbsp Dijon mustard
  • 1/4 cup fresh lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp agave
  • 1/4 cup olive 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.