Warm Salmon and Spinach Salad with Roasted Beets, Avocado and Feta

Name: Warm Salmon and Spinach Salad with Roasted Beets, Avocado and Feta
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 2 people
Ingredients: 2 medium beets; 3 Tablespoons olive oil; salt and pepper; 2 portions salmon; 1 teaspoon butter; 1 Tablespoon balsamic vinegar; 1 clove garlic; 1 teaspoon Dijon mustard; 4 generous handfuls baby spinach; 1/2 avocado; 2 Tablespoons crumbled feta; 2 Tablespoons toasted pine nuts; 8-12 Kalamata or green olives; 3-4 sprigs fresh dill

User Reviews

5.0

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
2 people
Course
Salad

Warm Salmon and Spinach Salad with Roasted Beets, Avocado and Feta

Nicole Henderson

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Bright flavours, bold colours and crunch make up this craveworthy spring salad.

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Ingredients

Servings

2 medium beets
3 Tablespoons olive oil divided
salt and pepper
2 portions salmon about 165g each
1 teaspoon butter
1 Tablespoon balsamic vinegar
1 clove garlic minced
1 teaspoon Dijon mustard
4 generous handfuls baby spinach or other spring greens
1/2 avocado
2 Tablespoons crumbled feta
2 Tablespoons toasted pine nuts
8-12 Kalamata or green olives pitted
3-4 sprigs fresh dill roughly chopped

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Instructions

Preheat oven to 425F. Peel the beets and cut into thin wedges. Toss with a tablespoon of olive oil and season with salt and pepper. Spread on a rimmed baking tray and roast until fork-tender, about 30 minutes.
Place a skillet over medium-high heat. Melt the butter together with a teaspoon of oil in the pan. Season the salmon generously with salt and pepper and place, skin side up, into the sizzling butter. Sear the salmon for 2 minutes, then flip so that the skin is down and send the pan to the oven.
Roast the salmon for 5 - 7 minutes or until it is cooked though but still slightly pink inside. Remove from the oven and cool slightly.
In a small bowl, whisk together balsamic, minced garlic and dijon with a pinch of salt and pepper. Drizzle in the remaining olive oil.
To assemble the salad, toss the greens with a bit of the salad dressing - just enough to coat them lightly. Divide the greens between two large plates and place a filet of salmon on each.
Arrange the roasted beets around the salmon. Thinly slice the avocado and add it as well.
Crumble the feta over top of the salad and sprinkle the pine nuts around the salmon. Drizzle the remaining vinaigrette over the salad and finish with a generous garnish of chopped dill. Serve at once.