Go Back
Print

Salmon Salad with Basil Vinaigrette

A gorgeous, healthy, complete meal salad.
Course Salad
Cuisine American
Keyword fall recipes, salmon salad, Whole30 recipe
Prep Time 1 hour
Total Time 1 hour
Servings 4 salads
Author Linda Spiker

Ingredients

For Butternut Squash:

  • 4 cups Butternut squash, peeled, cut into 1/2" cubes and roasted
  • 1-2 tablespoon olive oil
  • sea salt and freshly ground black pepper pepper

For Salad:

  • 4 cups baby greens
  • 1 vine ripened tomato, diced
  • 2 tablespoons red onion, diced or sliced
  • ¼ cup roasted pine nuts
  • 4 ounces creamy goat cheese (omit for Whole30 or dairy free)

Dressing:

  • 3 Tablespoons extra virgin olive oil
  • 3 Tablespoons fresh basil pesto (store bought or homemade)
  • 1 ½ Tablespoons White Balsamic or Champagne Vinegar

For Salmon:

  • Four salmon fillets. skin on (if you don't like skin I have a tip for easy removal below)
  • sea salt or kosher salt
  • pepper
  • olive oil

Instructions

For Butternut Squash:

  • Preheat oven to 400 degrees and place oven rack in upper third of oven. Place a sheet of parchment paper on a rimmed cookie sheet, set aside.
  • Peel and cut butternut squash into 1/2" cubes. Place on parchment covered cookie sheet. Drizzle with olive oil and toss until squash is well coated. Generously sprinkle with a few pinches of sea salt and freshly ground pepper. Toss. Place Butternut squash in oven for 35-40 minutes or until edges are brown and crispy.
  • While squash cooks make dressing and cook salmon.

For Basil Vinaigrette:

  • Whisk all ingredients together. Place in the fridge.

For Salmon:

  • Sprinkle salmon with salt and pepper
  • When squash has about 15 minutes left to cook: heat an oven safe panini or grill pan (or other heavy pan) on high heat for 3 minutes When pan is hot, add olive oil, turn heat down to med/high. Place salmon on pan skin side up (flesh side down) Cook for five minutes or until golden brown.
  • Use fish spatula to gently turn salmon skin side down and place pan in oven alongside (or on rack below) squash for 8-10 minutes.
  • Remove salmon and butternut squash from oven.
    IF you want to remove the skin, slide fish spatula between skin and flesh, lift salmon. Discard skin.

To plate:

  • Allow squash and salmon to cool for a few minutes. Place greens on a platter. Toss greens in desired amount of basil vinaigrette, reserving a small amount for each piece of salmon. Add, squash, tomato, goat cheese, toss.
  • Plate greens on four plates. Place salmon on top of greens, drizzle each piece of salmon with remaining basil vinaigrette. Garnish with pine nuts. Serve and thoroughly enjoy!

Notes

Note: Cook time for salmon will depend on how thick your salmon cut is and how well done you like it.