Equipment
Ingredients
Roasted Vegetables
- 250 g baby potatoes, halved
- 150 g asparagus spears, woody ends trimmed
- 15 ml olive oil
- salt
- black pepper
Salmon
- 300 g salmon fillets, skin-on or skinless
- 10 ml olive oil
- salt
Citrus Dressing
- 45 ml extra virgin olive oil
- 30 ml fresh orange juice
- 15 ml fresh lemon juice
- 10 g honey
- 5 g dijon mustard
Assembly
- 80 g mixed salad greens, washed and dried
- 1 avocado, sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1238 kcal
- Protein
- 43 g
- Carbohydrates
- 121 g
- Fat
- 67 g
- Fiber
- 15 g
- Sugar
- 12 g
- Sodium
- 792 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 22 g
- Polyunsaturated Fat
- 9 g
- Cholesterol
- 83 mg
- Potassium
- 2487 mg
- Calcium
- 145 mg
- Iron
- 4.7 mg
- Magnesium
- 168 mg
- Phosphorus
- 663 mg
- Zinc
- 2.3 mg
- Vitamin A
- 242 mcg
- Vitamin C
- 38 mg
- Vitamin D
- 16.5 mcg
- Vitamin E
- 9.9 mg
- Vitamin K
- 56 mcg
- Vitamin B6
- 2.2 mg
- Vitamin B12
- 4.8 mcg
- Thiamin
- 0.78 mg
- Riboflavin
- 0.50 mg
- Niacin
- 19.5 mg
- Folate
- 176 mcg
- Water
- 251 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F). Toss the halved baby potatoes with 15ml olive oil, salt, and pepper on a large baking sheet.
Roast the potatoes for 15 minutes initially. While they roast, prepare the asparagus by trimming the woody ends.
Remove the baking sheet from the oven, push potatoes to one side, and add the asparagus. Return to the oven for another 10-12 minutes until vegetables are tender and slightly browned.
While vegetables finish roasting, whisk together extra virgin olive oil, orange juice, lemon juice, honey, and Dijon mustard in a small bowl or jar until emulsified. Season with salt and pepper to taste.
Pat salmon fillets dry and season generously with salt. Heat 10ml olive oil in a skillet over medium-high heat. Sear salmon (skin-side down first if applicable) for 3-4 minutes per side until golden and cooked to your preference (aim for 52°C/125°F internal for medium).
Arrange a bed of mixed greens on plates. Top with the warm roasted potatoes, asparagus, and avocado slices.
Place the warm salmon fillet on top of the salad. Drizzle generously with the citrus dressing and serve immediately.
Chef's Notes
- Pat the salmon very dry with paper towels before searing to ensure a crispy crust rather than steaming the fish.
- If using skin-on salmon, sear about 80% of the time on the skin side to get it crispy, then flip just to finish.
- The contrast between the warm fish/vegetables and the cool, crisp greens is key to this dish; do not assemble until just before eating.
- For extra crunch, garnish with toasted sliced almonds or pine nuts.
Storage
Refrigerator: 2 days — Store dressing separately from greens to prevent wilting. Salmon and roasted vegetables keep well.
Reheating: Gently reheat salmon and roasted vegetables in a pan or microwave before assembling with cold greens.
Troubleshooting
Salmon is dry or tough
Cause: Overcooking; salmon continues to cook after being removed from heat
Fix: Flake the fish into smaller pieces and toss thoroughly with extra dressing to add moisture
Prevention: Remove salmon from the pan when it is slightly underdone in the center (translucent pink)
Dressing tastes too acidic
Cause: Imbalanced ratio of vinegar/citrus to oil
Fix: Add a small amount of extra honey or olive oil to balance the acidity
Prevention: Measure liquids carefully
Cultural Context
Warm salads are a staple of modern bistro dining, bridging the gap between light fare and comforting meals. This recipe highlights the Mediterranean tradition of pairing oily fish with bright citrus acids to cut through the richness.
