Salads
Seared Salmon over Mixed Greens
A mixed green salad with dried cranberries, feta cheese, red onion, and candied pecans tossed with Raspberry Vinaigrette and topped
- Serves 4
- Prep 10 minutes
- Cook 18 minutes
- Total 28 minutes
Salmon is one of my favorite proteins to add to a salad when I’m sick and tired of chicken. I love how it is so easy to flake apart with your fork into little bite-sized pieces so you get some in every bite.
Plus salmon is such an oily fish, I always find myself adding less salad dressing to my salad when it contains salmon.
This Seared Salmon over Mixed Greens Salad makes a filling lunch or dinner and is a great way to use up leftover salmon. Who can resist a mixture of nuts, cheese, and dried fruit?
Recipe
Seared Salmon Salad over Mixed Greens
Seared Salmon served over mixed greens with dried cranberries, feta cheese, and candied pecans and a raspberry vinaigrette.
- Serves 4
- Prep 10 minutes
- Cook 18 minutes
- Total 28 minutes
Ingredients
- 4 boneless salmon filets
- salt and pepper
- 1/4 teaspoon paprika
- 2 tablespoons extra-virgin olive oil
- 12 cups mixed salad greens
- 1/2 cup dried cranberries
- 1/2 small red onion, (thinly sliced)
- 1/2 cup crumbled feta cheese
Candied Pecans
- 2 tablespoons corn syrup
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 cup pecan halves
Raspberry Vinaigrette
- 3 tablespoons raspberry balsamic vinegar
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/4 cup canola oil
- kosher salt and freshly ground black pepper
Instructions
- 1
Make the Candied Pecans. Preheat oven to 325 degrees and line a baking sheet with parchment paper.
- 2
Combine corn syrup, sugar, salt, and cayenne pepper in a medium bowl. Add pecans and stir to coat. Spread on baking sheet and place in oven 5 minutes. Stir and place back in oven for 10 minutes. Let cool.
- 3
Make Vinaigrette. Whisk together vinegar, lemon juice, and honey. Gradually add in canola oil, whisking continuously. Season with salt and pepper. Set aside.
- 4
Make Salmon. Season salmon with salt and pepper and sprinkle with paprika. Heat oil in a large skillet over medium heat. Place salmon in pan, skin side up for about 4 minutes. Turn and cook until salmon is medium-rare, about 4 more minutes.
- 5
In a salad bowl, toss mixed greens with cranberries, red onion, and feta. Divide between 4 plates. Top with salmon and pecans and drizzle with Vinaigrette.
Nutrition
- Calories656 kcal
