Mediterranean Salmon Salad with Shallot Vinaigrette

As usual, one of my New Year’s resolutions is to eat healthier,  so I spent the first week of the month racking my brain for delicious and healthy recipes when I remembered my go to salmon dish. I love this recipe because it takes 15 minutes to make (start to finish…no lie… time it…), it’s super flavorful and you will feel great after you eat it. This is the perfect week night dinner and you can easily change up the flavors to create endless delicious salmon recipes!

 For this recipe you need two salmon potions (about 4-5 0z each). I always get wild Alaskan salmon if I can find it, the flavor is so much better and it is much healthier than farm raised. You can order it online or find it in most large grocery stores. Now for the Mediterranean flavor, you need some pitted Kalamata olives, some cherry tomatoes and 1 shallot. For the seasoning, I use olive oil, salt, pepper and crushed red pepper.

I always make a super simple arugula salad with shallot dressing to go with this salmon. I love the spiciness of arugula and the dressing is one of my favorites. You must give this dressing a try, it is one of those great ones to have on hand because it will go with anything and you can whip it up in no time. You will need some Dijon, 1 shallot, some Champagne vinegar, salt, pepper and olive oil (I usually do a bit of crushed red too).

Start the salmon by lining a baking sheet with foil and placing the salmon on the foil. I love using foil because it make clean up super easy and you don’t have to worry about the salmon sticking to the baking sheet.

Next, add the olives and cherry tomatoes to the baking sheet. I leave the olives whole, but you can chop them too.

Drizzle some good quality olive oil all over the salmon and the olives and tomatoes (about 2 tablespoons).

Then season everything with the salt, pepper and crushed red pepper. You can give the olives and tomatoes a little toss here to make sure they are coated.

Thinly slice one large shallot. I like using a shallot because it has a mild onion flavor and it will cook up perfectly on this dish with the super short cook time.

Put the sliced shallot right on top of the salmon and drizzle on a tad more oil and salt. Now you can put the whole thing in a 500 degree oven for 10 minutes while you make the shallot vinaigrette for the salad.

Start the shallot vinaigrette by adding a diced shallot to the food processor.

 Then add the Dijon mustard, salt, pepper and some crushed red pepper.

Next, add in the Champagne vinegar. If you don’t have Champagne vinegar on hand, you can use red wine vinegar.

Finally, add in the olive oil. Make sure to use a high quality olive oil to get the best flavor.

Blend everything until smooth and you should end up with a beautiful creamy consistency.

After 10 minutes, the salmon should be ready. The tomatoes should be a little blistered and the shallot slightly brown.

Put some arugula on a large patter and drizzle on the shallot vinaigrette.

Next, add the salmon, tomatoes and olives to the salad and you are ready to eat!

Enjoy!

 

 

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