Warm Salmon and Spinach Salad with Roasted Beets, Avocado and Feta
Bright flavours, bold colours and crunch make up this craveworthy spring salad.
Course Salads
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 2people
Author Aimee
Ingredients
2medium beets
3Tablespoonsolive oildivided
salt and pepper
2portions salmonabout 165g each
1teaspoonbutter
1Tablespoonbalsamic vinegar
1clovegarlicminced
1teaspoonDijon mustard
4generous handfulsbaby spinachor other spring greens
1/2avocado
2Tablespoonscrumbled feta
2Tablespoonstoasted pine nuts
8-12Kalamata or green olivespitted
3-4sprigs fresh dillroughly chopped
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.