Salmon and Beet Salad with Dill Lemon Vinaigrette

Fresh, healthy, and oh so satisfying on a warm summer’s eve!  Wild-caught baked Alaskan salmon fillets, cooked beets, corn, and garden fresh peas on a bed of baby kale all drizzled with a lemon and olive oil dressing creates a simple and delicious meal weeknight! Check out the nutritional content below!  The vitamins and nutrients are off the charts!

Ingredients

  • 2 salmon fillet portions (8-10 oz. total)
  • garlic clove crushed
  • 1/4 tsp dried dill or 1/2 Tbs fresh chopped
  • salt and pepper to taste

For Salad

  • 1/2 cup cooked sliced beets
  • 1/2 cup corn
  • 6 cups baby kale or your choice of specialty greens
  • handful of fresh peas
  • 1/4 cup feta cheese crumbles

For Vinaigrette

  • juice of 1 lemon
  • olive oil
  • 1/2 tsp raw honey (more if you like it sweeter)
  • 1/2 tsp dried dill or 1/2 Tbs fresh (or more to taste)

Directions

  1. Drizzle salmon fillets with olive oil. Spinkle with salt, pepper, dill and crushed garlic
  2. Mix vinaigrette ingredients well in a dish
  3. Bake salmon at 400′ uncoveredfor about 15 min or less depending on thickness until fish is barely just cooked through.
  4. Meanwhile, dividing between 2 dinner plates, arrange greens, then sliced beets, corn, and peas.
  5. place cooked salmon portion on top
  6. Sprinkle with feta cheese and drizzle with vinaigrette.