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:
- 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.
- 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).
- Bake the salmon:
- Preheat oven to 400 degrees F
- Spray baking dish with canola oil and place salmon in dish
- Season salmon with salt and pepper and coat the salmon with some the delicious dressing
- Cook for 12-15 minutes
- Assemble the salad:
- Combine spinach, sliced carrots, peas, and the baked salmon
- Top with the toasted almonds, toasted sesame seeds, sliced avocado, a squeeze of lime juice, and a dressing
- Enjoy this light and delicious salad! Try it out and share how ya like it. 🙂