Description
Fresh summer greens, strawberries, salmon, asiago, crunchy salted maple almonds, and simple balsamic vinaigrette will make this beautifully textured, flavorful strawberry salmon summer salad a regular in your meal rotation!
Ingredients
Units
Scale
Salad:
- 1/2 tablespoon olive oil + 1 tablespoon more for salmon
- 1 tablespoon maple syrup
- 3/4 cup slivered almonds
- 1/4 teaspoon sea salt
- 1 pound salmon (I use wild-caught, skin on - see notes)
- 1/4 teaspoon each salt + pepper
- 10 cups mixed greens (use your fave kinds!)
- 1/4 large red onion, thinly sliced
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup asiago (or parmesan), shredded or shaved
Balsamic Vinaigrette:
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar (I like aged)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1-2 tablespoons maple syrup
- 1/4 teaspoon each salt and pepper
Instructions
- Make almonds. To make the salted maple almonds, heat olive oil and maple syrup in a medium-large pan over medium heat. Add the sliced almonds and reduce heat to low, and sauté for about 5 minutes. Stir in salt, then transfer to a plate.
- Sear salmon. Using the same pan over medium heat, add more olive oil and salmon, skin side down. Sprinkle salmon with salt and pepper. Cook until salmon starts to turn pink all the way through, about 5 minutes. Gently flip to sear the flesh side for another 2-4 minutes, until the salmon is just cooked through.
- Make the balsamic vinaigrette. In a mason jar or blender, combine olive oil, balsamic, dijon mustard, garlic, maple syrup, and salt. Shake vigorously or blend until emulsified.
- Assemble salad. Combine greens, strawberries, red onion, almonds, and asiago a bowl and toss. Divide among bowls and top with salmon and balsamic!
Notes
- Storage instructions. I like to store the greens, strawberries, red onion, almonds, and asiago separately without the dressing to avoid it getting soggy. Store dressing in a jar or container and dress just before eating! Store salmon in a separate container and add to salad upon serving as well.
- Salmon. Depending on what salmon you buy, the pieces can vary quite a bit in thickness. If you have a thinner piece, I recommend reducing the cook time slightly and carefully watching as the salmon cooks through. If you buy salmon without skin, simply follow the same instructions and pay attention to how quickly it's cooking!
- Add more ingredients. I always like to prepare extra strawberries, onion, and shredded asiago in case anyone wants to add more to their salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sear, combine
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 449
- Sugar: 8.7 g
- Sodium: 610.1 mg
- Fat: 27.2 g
- Carbohydrates: 18.9 g
- Fiber: 6.7 g
- Protein: 37.5 g
- Cholesterol: 65.1 mg
