Salmon Salad as featured in
The Marrying Type
4 cups of fresh spinach, rinsed
4 cups of fresh arugula, rinsed
1 tomato, diced
1 cucumber, diced
1/2 red onion, diced
8 ounces of salmon
3 tablespoons olive oil (split)
juice from one lemon (split)
2 tablespoons apple cider vinegar
1 teaspoon dijon mustard
seasoning for salmon (I used Wildtree’s seafood seasoning, but lemon juice, garlic, and pepper can make a great blend too)
1 teaspoon honey
salt and pepper to taste
Preheat oven to 425 degrees. Spray foil with non-stick cooking spray. Place two salmon filets on pan and cover with 1 tablespoon olive oil, juice from one lemon (minus 1 tablespoon), and seasoning of choice. Wrap foil and place directly on rack. Bake for 15-20 minutes, or until cooked as desired.
In a bowl, toss rinsed spinach and arugula. Dice one tomato, one cucumber, and 1/2 red onion and toss together with the greens.
In a separate bowl, mix together the ingredients for the dressing, including 2 tablespoons of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of lemon juice, 1 teaspoon of dijon mustard, 1 teaspoon of honey, and salt and pepper to taste. Toss in with the salad and top with fresh-from-the oven salmon. Sprinkle chopped pecans or walnuts to add some crunch.