A Mediterranean diet staple for centuries, citrus salads are loved for their simplicity, beauty and refreshing flavors! We’ve added a roasted filet of salmon for a PNW twist, plus a grapefruit and orange dressing that’ll have everyone craving for more. Be sure to have some toasty flatbread in hand to scoop up all of this goodness.
Serves: 4
Difficulty: easy
Prep time: 15 min
Cook time: 8 min.
Allergens: fish
Diet: GF
Ingredients
Salmon and Salad
- 1 lb salmon, skinned
- ¼ t each salt, pepper and garlic powder
- 1 T Durant extra virgin olive oil
- 1 orange, cut into segments, reserve juices
- 1 grapefruit, cut into segments, reserve juices
- 5 oz spinach and baby lettuce blend
- ½ small red onion, sliced thinly
- 1 each red and yellow bell pepper, julienne 2”
- ½ c feta, crumbled
- ½ c Greek olive blend (Olive Bar)
- 7 oz jar grilled artichoke hearts, or sub marinated
Dressing
- 3 T red wine vinegar
- 2 T citrus juice (reserved orange/grapefruit)
- 1 T local honey
- ¼ t each salt and pepper
- 1 T each fresh mint and parsley, rough chopped
- 1/3 c extra virgin olive oil
Steps
- Preheat oven to 350F. Season salmon with salt, pepper, and garlic powder.
- Heat olive oil in oven-proof skillet over medium high flame. Sear salmon upside down until golden brown and releases easily from pan, 2-3 min. Flip salmon over and transfer to oven, cooking to 135F internal, and fish flakes easily in center, 5 min. Remove from oven; keep warm.
- Assemble salad: gently toss spinach/lettuce with citrus, onion, peppers, feta, olives and artichoke hearts. Divide amongst four plates arranging vegetables/citrus/feta/olives over top. Break salmon into bite size chunks and divide among plates.
- Whisk together all dressing ingredients; taste and adjust seasoning. Drizzle over salmon/salad.
