- Salad:
1 lb WILD SALMON FILETS (cut into 4 oz. portions)
1/2-3/4 tsp CHIPOTLE POWDER (chili powder or cumin)
2 tsp GRAPESEED OIL
12 oz ASPARAGUS, ends trimmed
1 lb GREEN BEANS, ends trimmed, halved
1 medium SWEET POTATO, peeled & chopped
1 tbsp OLIVE OIL, EXTRA VIRGIN
SEA SALT AND PEPPER TO TASTE
4 tbsp WALNUTS, RAW, chopped
8 cups BABY ARUGULA
- Lemon vinaigrette:
3 tbsp OLIVE OIL, EXTRA VIRGIN
JUICE FROM 1 LEMON
1 tsp DIJON MUSTARD
1 tsp HONEY, PURE or RAW
SEA SALT AND PEPPER TO TASTE
Method - Preheat oven to 425 degrees F.
- Place prepared asparagus and green beans on a large rimmed baking sheet sprayed with cooking spray (I used coconut oil spray from Trader Joes).
- On a smaller sprayed baking sheet place sweet potato.
- Drizzle all vegetables with the 1 Tbsp olive oil, sea salt and pepper; toss with hands to coat. Roast in oven for 15-20 minutes; flipping half way through.
- Remove asparagus and green beans.
- Cook sweet potatoes an additional 5-10 minutes or until golden brown.
- Heat a medium skillet with grapeseed oil over medium-high heat. If needed remove skin and season salmon filets with chipotle powder (or other spices), sea salt and pepper; rub into flesh with hands. Place in hot skillet and pan sauté 3-5 minutes per side, depending on filet thickness.
- Cover and let rest a few minutes while making dressing.
- Whisk vinaigrette ingredients together. Place 2 cups arugula in each of 4 large bowls. Top with roasted vegetables, 1 salmon filet, 1 Tbsp walnuts and 1/4 lemon vinaigrette. VARIATIONS: Use pecans, dried cranberries, spinach or mixed greens for arugula, crumbled with feta or goat cheese and use a good light, bottled balsamic vinaigrette for lemon. Substitute tilapia, lean steak, chicken or turkey breasts for salmon.
