This Salmon and Beet Salad with Goat Cheese brings together roasted beets, tender salmon, leafy greens, and a bright citrus dressing — a nourishing balance of protein, colour, and comfort.
Salmon & Beet Salad with Goat Cheese
Servings: 4
Ingredients
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4 pieces salmon
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1 tbsp olive oil
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Salt/pepper
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4 cups Spring salad mix
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1 avocado sliced
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1 cup sliced canned beets
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Sliced oranges
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Optional: ¼ cup reduced-fat crumbled feta
For Dijon Citrus Vinaigrette
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6 tbsp olive oil
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3 Tbsp red wine vinegar
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3 tbsp. Dijon mustard
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2 ½ Tbsp honey
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1 ½ tbsp fresh orange juice
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Salt and pepper to taste
Method
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Start off by making the Dijon Citrus Vinaigrette. Whisk together olive oil, red wine vinegar, Dijon mustard, honey, and fresh orange juice. Or you can add these ingredients to a blender. Season with salt and pepper to taste, set aside.
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Season salmon with salt/pepper. Spoon 1 tbsp of Dijon Citrus Vinaigrette over each piece of salmon.
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Let salmon sit for about 5 min.
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On a large platter, arrange Spring salad mix, beets, avocado, and oranges on a platter. Set aside.
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Add oil to stove-top grill and heat grill to medium heat. Cook salmon for about 3-5 minutes on each side, or until desired doneness is reached.
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Place salmon on top of salad and sprinkle with feta, if desired.
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Serve with Dijon Citrus Vinaigrette and Enjoy!
Gluten-Free: Naturally gluten free.
Vegetarian Swap: Use roasted chickpeas or tofu.
Make-Ahead Tip: Roast extra beets and salmon for lunch salads all week!
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