There aren’t many things I like better than a perfectly cooked salmon filet. To me, ‘perfect’ means a seared, crispy, deliciously seasoned top and a tender, flaky middle. Set that fabulousness on top of a bed of greens with some roasted potatoes and you have a complete meal salad that is the stuff dreams are made of. My dreams anyway…
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It’s The Whole Package:
How often does a single salad have everything you need? Greens, protein, healhty fats and antioxidants in one fell swoop!
Why I Love This Meal:
While the potatoes are roasting I prepare the dressing and the salmon, then pop the fish in the oven with the potatoes. Both will come out perfectly done, with delectable browned edges and the entire meal only takes about 40 minutes to make start to finish. Plus this meal is high in protein, omega 3 fats and you get your greens!
TIPS FOR BUYING FISH:
1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.
2. Try to buy fish the day you plan on making it.
3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest!
I use a white balsamic vinaigrette on this salad. It’s a smooth, lovely compliment to the flavorful fish. I use Prelibato aged white balsamic from Italy, hands down the best there is! When in season, I sprinkle with a handful of pomegranate seeds for extra color, flavor and antioxidants, but they are completely optional.
The Recipe: Greens with Crispy Salmon and Roasted Potatoes
Tips and what you will need: This meal is grain free, dairy free, gluten free and Whole 30 compliant. You will need an oven safe grill pan, a fish spatula and parchment paper. I use Prelibato White Balsamic. Click here to see how to easily seed a pomegranate!
A complete meal salad with crispy seared salmon and roasted potatoes.
- 4 small rose potatoes quartered or cut in 8ths depending on size
- 2 tablespoons olive oil
- sea salt
- 1/4 cup extra virgin olive oil
- 2 tablespoons good quality white balsamic vinegar you can use champagne vinegar if you wish but it won't be as smooth
- 1 small clove garlic peeled and minced
- pinch sea salt
- few turns fresh pepper
- 2 - 6 ounce salmon filets
- sea salt
- olive oil butter or ghee (for pan)
- 3 cups baby greens
- 1/4 cup pomegranate seeds or pine nuts optional
Preheat oven to 400 degrees
Place one rack in the upper third of the oven and the other rack in the lower third
Wash potatoes and pat them dry
If the potatoes are small, quarter them, if they are a bit larger, cut them in half and then quarter each half
Place potatoes on a parchment covered cookie sheet and drizzle lightly with olive oil (2 tablespoons or a bit less), toss
Sprinkle with sea salt and pepper, toss
Place in oven on top rack and cook for 40 minutes.
While potatoes cook make salad dressing by whisking all ingredients together. Set aside.
Sprinkle salmon filets with salt and pepper.
When potatoes have about 15 minutes left to cook, place an oven safe grill pan on cooktop on high heat for two minutes,
Add olive oil, butter or ghee to pan. Use enough that there is a thin layer of oil on bottom of pan. Wait for oil to get hot but not smoking.
Add fish, skin side up, to pan. Sear fish for 3-4 minutes or until the top is crispy and golden.
Turn fish skin side down and place pan into oven on the lower rack and cook for 8-10 minutes depending on how thick salmon filet is.
Remove potatoes from oven when edges are crispy and brown. Remove salmon.
Toss greens lightly with dressing, then divide onto two plates.
When potatoes have cooled a bit, divide evenly onto lettuce.
Use a spatula to separate fish from skin by sliding the spatula between the meat of the fish and the skin, then lift meat off and discard skin.
Use a fork to 'flake' the fish and place on salad. Drizzle fish with a little more salad dressing.
Garnish with pomegranate seeds or pine nuts if desired
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