Pesto Salmon Salad with a
Lemon Basil Vinaigrette
Pesto Salmon Salad with a Lemon Basil Vinaigrette
Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
Two 6oz salmon filets, skin removed (I prefer milder salmon like Coho, King, or Atlantic)
2 TBSP homemade pesto (see recipe in Sauces, Dressings, Condiments section)
1 TBSP extra virgin olive oil
2 TBSP plant-based parmesan
2 TBSP GF panko breadcrumbs
2 cups Spring mix greens or Arugula/Spinach mix
1 tomato, diced
2 green onions, sliced on a bias
¼ cup kalamata olives
½ English cucumber, sliced in half moons
Fresh basil, chiffonade for garnish
Vinaigrette:
½ cup extra virgin olive oil
1 tsp Dijon mustard
¼ cup white wine vinegar
Zest from a lemon
Juice from half of a lemon
2 TBSP fresh basil, chiffonade
¼ tsp sea salt
¼ tsp ground black pepper
Directions:
1. Set out the salmon while you assemble the ingredients to bring in closer to room temperature, then preheat the oven to 375 degrees or 350 degrees for convection oven setting.
2. In a small bowl, prepare vinaigrette first by whisking together the Dijon mustard, white wine vinegar, lemon zest, lemon juice, salt, and pepper. Drizzle in the olive oil while whisking continuously. Add the basil chiffonade and stir to combine. Allow to sit while you prepare the salad and salmon.
3. Place the salmon in a baking dish, then drizzle the salmon with olive oil. Divide the pesto between the two filets, then spread with a spoon. Divide the plant-based parmesan evenly between the two filets, then do the same with the panko breadcrumbs. Drizzle a little more olive oil over the top so that the breadcrumbs brown in the oven.
4. Cook the salmon for 10-13 minutes until cooked to your liking.
5. While the salmon cooks, prepare your salad and place onto two plates. Top each servings’ greens with tomato, cucumber, green onions, and kalamata olives.
6. Once the salmon is done, remove from the oven and let it rest for 5 minutes.
7. Drizzle the vinaigrette onto each salad, then place the salmon filet in the middle of the salad.
8. Garnish with more fresh basil leaves.