Citrus Salmon Winter Salad
Rated 5.0 stars by 2 users
These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught Alaskan Salmon. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!
Declan Chapin
Ingredients
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garlic salt
pepper
1 blood orange, peeled and thinly sliced
3 cups chopped kale
¼ cup feta cheese
¼ cup chopped cherry tomatoes
2 tbsp pistachios or walnuts
olive oil
salt & pepper
2 tbsp dijon mustard
2 tbsp olive oil
2 tbsp fresh lemon juice (about ½ a lemon juiced)
1 tbsp honey
1 garlic clove, minced
salt & pepper
Salmon:
Salad:
Salad Dressing:
Directions
Thaw salmon and pat dry. Drizzle with olive oil, garlic salt, and pepper.
Preheat oven to 350 degrees.
Line a sheet pan with parchment paper. Add chopped kale, feta cheese, pistachios, cherry tomatoes, and kale. Drizzle olive oil and salt and pepper over the ingredients.
Add seasoned salmon to the sheet pan and top with thinly sliced blood oranges.
Bake salmon and salad ingredients for 15-17 minutes.
While the salmon cooks, whisk the ingredients for the salad dressing together in a small bowl until well combined.
When the salmon is cooked, transfer the ingredients to a bowl and drizzle the dressing over.
Serve and enjoy!
Recipe Note
We hope you find inspiration from our seafood infused recipes as you recreate them in your own kitchen. Order our Premier Catch Alaskan Salmon to use premium seafood for all your cooking. Bon appétit!
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