Lemon Garlic Salmon with Spring Mix Salad

Lemon Garlic Salmon with Spring Mix Salad
  • 2 teaspoons F. Oliver’s Lemon Peel Zest
  • 2 teaspoons F. Oliver’s Granulated Garlic
  • 4 - 6oz. wild caught salmon fillets
  • 4 cups spring mix
  • 1 small red onion, thinly sliced
  • 2 carrots, peeled and shredded
  • ¼ cup walnuts or toasted pine nuts
  • ¼ cup F. Oliver's Mediterranean Cassis Balsamic
  • ½ cup plus 2 tablespoons F. Oliver’s Herbes de Provence EVOO
  • 1 teaspoon dried mustard
  • Pinch of salt and ground black pepper
  1. Preheat oven to 425 degrees.
  2. Arrange salmon, skin side down, in a 9x13 inch baking dish. Sprinkle with lemon zest and granulated garlic, then drizzle with 2 tbsps EVOO
  3. Roast on the middle rack for 12 minutes or until salmon flakes with a fork
  4. For salad: Prepare vinaigrette by whisking the balsamic, dry mustard, EVOO, salt and pepper in a small bowl
  5. Combine spring mix, onion, carrots and nuts and divide among four plates
  6. Drizzle with vinaigrette and top with roasted salmon

Leave a Reply

Your email address will not be published. Required fields are marked *