The roasted salmon salad is inspired by Asian flavors and is super delicious! Peep the how-to video below and enjoy!

Disclaimer: I quickly record and post clips via Snapchat so there are often a ton of typos in my videos. Juggling the camera, and tying not to spill stuff ain’t easy. 😉

 

What you’ll need:

  • Salad
    • Salmon
    • Spinach
    • Raw sliced Carrots
    • Cooked peas (I defrosted mine)
    • Avocado
    • Toasted Sesame seeds (for garnish)
    • Lime juice
    • Toasted almonds
  • Dressing:
    • 1 tablespoon toasted sesame seeds
    • 1/4 cup toasted sesame oil (or olive oil)
    • 1/4 cup vegetable oil
    • 2 tablespoons rice wine vinegar
    • 2 tablespoons soy sauce
    • 1 tablespoon minced garlic
    • 1 tablespoon fresh grated ginger
    • 2 tablespoons brown sugar
    • 1/2 teaspoon black pepper

What you’ll do:

  1. Assemble the dressing by combining all dressing ingredients – you’ll add some of the dressing to the salmon prior to baking and the rest to the salad.
    1. Pro tip: To toast sesame seeds, heat a dry pan and toast for 3-5 minutes until the sesame seeds become fragrant and brown (stirring occasionally).
  2. Bake the salmon:
    1. Preheat oven to 400 degrees F
    2. Spray baking dish with canola oil and place salmon in dish
    3. Season salmon with salt and pepper and coat the salmon with some the delicious dressing
    4. Cook for 12-15 minutes
  3. Assemble the salad:
    1. Combine spinach, sliced carrots, peas, and the baked salmon
    2. Top with the toasted almonds, toasted sesame seeds, sliced avocado, a squeeze of lime juice, and a dressing
  4. Enjoy this light and delicious salad! Try it out and share how ya like it. 🙂
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