Yes, everyone, I love salad! I believe I told you this before. I love my veggies. And yes, I cook bacony (new word), buttery, cheesy, dishes. Which are fine and good, in moderation. But some days, I just want a nice, FLAVORFUL, salad.
I always start my salads with Organic greens. Why, you ask? Because organic greens are some of the cheapest vegetables to purchase organically.
Since I am eating them raw, I spend the extra cents to purchase organic greens. You could also grow your own organic greens for pennies and have an abundance of salad greens whenever you like.
I eat roasted Salmon about twice a week, I love salmon and it makes me feel SMARTER after I eat it…I know it’s probably a mind thing, but oh well, it’s how I feel after eating this salad. I roasted my veggies from the farmers market with olive oil, creole seasoning, and black pepper, then I chopped them up for the salad.
This salad does not take long to make, it’s quicker than take out, and much fresher.
For my dressing I made a simple vinaigrette, which consisted of, extra virgin olive oil, lemon juice and a pinch of black pepper. Big Goo opted for, Ken’s Light Caesar Dressing. Baby Girl didn’t eat this, don’t forget she is allergic to seafood.
Creole Salmon Salad with Roasted Asparagus and Peppers
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
4 Creole Roasted Salmon fillets, shredded, chilled or warm (recipe below)
1 large container of organic baby greens or 8 c. of lettuce
roasted peppers, asparagus, chopped (recipe below)
1 small container of Gorgonzola cheese
2 large tomatoes, seeded, diced
pinch of black pepper
Rinse green and dry well. Divide greens between four bowls. Top with roasted veggies, shredded salmon and Gorgonzola cheese. Serve with your favorite dressing or vinaigrette, or eat without dressing. I toss my salad in a little olive oil and lemon juice, seasoned with a pinch of black pepper.
Creole Roasted Salmon Ingredients:
4 salmon fillets
2 tbsp. butter, unsalted
1 tbsp. creole seasoning
1 tbsp. garlic powder
1 tbsp. onion powder
1/2 tbsp. black pepper
2 tsp. dried thyme
extra virgin olive oil
1 lb. asparagus spears, tough ends removed
1/2 lb. baby peppers
Preheat oven to 375 degrees
Rinse salmon and pat dry. In a medium platter place salmon and coat each piece with about 1 teaspoon of olive oil on each side of salmon, rub in gently. Mix seasoning blend and sprinkle over each piece of salmon, coating both sides. Massage seasonings gently into salmon and set aside.
In a oven proof pan add washed asparagus spears and baby peppers, coat in about 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of Creole seasoning and 1/2 teaspoon of black pepper. Mix well. Place tray into oven and roast about 15 minutes.
To Roast Salmon:
In a large oven proof skillet, add butter and about 3 tablespoon of olive oil and heat over medium high heat. Place salmon fillets into pan skin side down and with a spatula, press the fillets down to make sure skin contacts well with pan.
DO NOT MOVE OR FLIP SALMON.
After 5 minutes baste the top of salmon with butter oil mixture from pan and place in the oven and bake for 6-8 minutes at 375 degrees. Remove from oven and serve with roasted vegetables.