Salty-Sweet Strawberry Salmon Summer Salad
Fresh summer greens, strawberries, salmon, parmesan, crunchy salted maple almonds, and simple balsamic vinaigrette will make this beautifully textured, flavorful strawberry salmon summer salad a regular in your meal rotation!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3-4 servings 1x
- Category: Salad
- Method: Roast, mix
- Cuisine: American
Ingredients
Scale
For the Salmon:
- 1 lb. fresh salmon
- extra virgin olive oil, salt, and pepper for cooking the salmon
For the Salad:
- 3/4 cup slivered almonds
- 1 tbsp maple syrup
- 1/2 tsp sea salt (plus more to taste)
- 6-8 cups mixed greens
- 1/4 large red onion, thinly sliced
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/2 cup parmesan or asiago, shredded or shaved
For the Balsamic Vinaigrette:
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic
- 1 tsp dijon mustard
- 1 clove garlic, minced
- 1-2 tbsp maple syrup
- a couple shakes of salt
Instructions
- Preheat your oven to 375 degrees, and prepare a sheet pan with a silicone baking mat or thin coating of extra virgin olive oil.
- For the salmon: Brush salmon with olive oil and sprinkle with salt and pepper. Bake on the prepared sheet pan for 18-20 minutes while you prep the salted maple almonds and remaining salad ingredients.
- Make salted maple almonds: Heat a sauté pan over medium heat. Drizzle maple syrup in the pan and swirl it around briefly to coat the surface. Immediately add slivered almonds and stir to coat in the hot maple syrup. Sprinkle the sea salt over the almonds and continue to sauté, stirring frequently, until almonds are toasted (sides starting to brown) and fragrant. Remove from heat and allow to cool in the pan while you start the salad.
- Prep the salad. Wash greens, hull strawberries and slice into quarters, grate or shave parmesan (if not already), quarter and thinly slice red onion. Combine all of these ingredients together in a large bowl or serving dish.
- 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! Combine salad and almonds and toss with balsamic vinaigrette. Either divide salad into portions and top with an individual salmon serving for each, or chop salmon into pieces and toss into salad prior to dividing into portions.
Notes
For the salmon, cook time will depend on the thickness of your piece. Try checking the salmon as early as 15 minutes (for a very thin piece) to see if it flakes easily with a fork and is cooked all the way through. Likewise, for a thicker piece, you can check the salmon at 20 minutes, but it may need a couple more minutes.
