The Best Salmon Salad. Ever.

02.26.2016

Glazed Salmon, Toasted Walnuts, Cranberry, Avocado, and Red Onion served on a bed of Lemon Zest Arugula, lightly drizzled with Honey and Balsamic Vinaigrette

Hi. Just sitting here imagining how this glorious salad would be listed on a restaurant menu. That sounds so friggin good, right? Whenever it says ‘glazed’ or ‘drizzled’, I’m sold. “Glazed Cow Brains drizzled in red wine vinaigrette”- Glazed? DRIZZLED? YA! Let’s try it! YUM. Totally kidding. But they know what they’re doing with that lingo.

Ps: I’m no food photographer. But that photo is pretty awesome, don’t you think? I know you’re making your grocery list right now for when you run to the store later because my photo just made you salivate. Anyway, I’m rambling….

I love salmon. There are so many ways to cook it and serve it and it tastes so darn good. I shared this recipe last fall (and it’s also amazing), but honestly, today’s is the best ever. You’ll be eating it and wondering how something so delicious could actually be so healthy. Eric and I ate this on Wednesday night and I cannot wait to make it again.

Ingredients: (for 2 peeps)

2 cups arugula
2x 6oz salmon fillets
1/3 cup chopped red onion
1/3 cup toasted walnuts
1/3 cup cranberries
1 large avocado, cubed
Balsamic Vinaigrette Dressing (your choice of how much)
I use 1 part Balsamic Vinegar, 2 parts olive oil, and a tablespoon of honey, with salt & pepper to taste

Directions:

-Heat oven to 350 degrees
– Spray baking dish with Pam (or whatever product you like) and lay salmon fillets in pan
-Lightly glaze salmon with balsamic vinaigrette
-Bake for 24 minutes
-Throw walnuts in a pan and lightly toast (I usually put it in the oven when there are 17 minutes left)
-Meanwhile, get out two large salad bowls and throw in arugula, red onion, cranberries, and avocado (split evenly between bowls)
-Place cooked salmon and walnuts in bowls, mix with dressing, and enjoy!