Baby Arugula Spinach Salad with Salmon
This baby arugula spinach salad is light and delicious. It features a citrusy dressing with a walnut crunch factor and color popping blueberries. The addition of the avocado and seared salmon transitions this salad into a meal.
Ingredients
- 5 oz. Baby Arugula
- 5 oz. Baby Spinach
- 2 Salmon filets 5 oz. each
- 1 tsp Garlic powder
- ½ tsp Onion powder
- 1 tsp Dried parsley
- 1 Avocado thinly sliced
- 1 cup Blueberries
- ¼ cup Walnuts finely chopped
- 2 tbsp. Extra virgin olive oil
- Black pepper
- Salt
Lemon Vinaigrette
- 2 tbsp. Shallot minced
- 2 Garlic cloves minced
- 1 tbsp. Dijon mustard
- ¼ cup Freshly squeezed lemon juice
- 1½ tsp Honey
- ¼ cup Extra virgin olive oil
- 1 tbsp. Lemon zest
- ½ tbsp. Thyme leaves
- Kosher salt
- Freshly ground black pepper
Instructions
Lemon Vinaigrette
- Into a blender add the shallot, lemon juice, lemon zest, thyme, honey, garlic, and Dijon mustard. Blend well. Add in the olive oil and season with salt and pepper. Transfer the dressing into an airtight container. Refrigerate until ready to use.
The Salmon Salad
- Season all sides of the salmon with salt, pepper, parsley, onion powder, and garlic powder. Heat oil in a large nonstick skillet over medium-high heat until hot.
- Cook the salmon for 3-5 minutes per side. Transfer to a plate.
- In a large bowl, toss the following: baby arugula, baby spinach, blueberries, half of the lemon dressing, and walnuts.
- Top off the salad with sliced avocados and seared salmon. Serve right away.