Warm Salmon and Spinach Salad with Roasted Beets, Avocado and Feta
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
2 people
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Course
Salad
Warm Salmon and Spinach Salad with Roasted Beets, Avocado and Feta
Description
Roasting thin-cut beet wedges until tender brings out their sweetness and a slightly caramelized edge. The salmon is seasoned and seared skin side up, then flipped skin side down and finished in a hot oven, which delivers a tender, slightly pink center with crisped skin. The spinach is lightly tossed in a tangy dressing made from balsamic vinegar, garlic, Dijon mustard, and olive oil, coating the greens without wilting them completely.
Adding avocado slices provides smooth richness, while feta offers salty creaminess. Toasted pine nuts contribute nutty crunch, and olives add briny depth. Fresh dill sprinkled over all lends a delicate, fragrant finish that brightens the dish. This salad balances warm and cold elements as well as earthy, bright, and rich flavors.
Serving the salmon fillet whole on top of the dressed greens maintains its texture and presentation. The combination of components makes a filling, balanced meal suitable for lunch or dinner. Roasted beets and fresh herbs elevate the salad beyond a simple greens dish.
Ingredients
- 2 beet medium
- 3 Tablespoons olive oil divided
- salt
- black pepper
- 2 salmon about 165g each, portions
- 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 feta cheese crumbled
- 2 Tablespoons pine nuts toasted
- 8-12 kalamata olives pitted, or green olives
- 3-4 dill roughly chopped, sprigs, fresh
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.
User Reviews
Overall Rating
5
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