Salmon Salad with Honey Mustard Vinaigrette

Let me introduce you to my very favorite salmon salad. It’s high time you met. You see, I’ve been making and thoroughly enjoying this particular meal for weeks on end now, but for one reason or another, it never makes it to a photo shoot. No light (no longer a problem thanks to DLS!), too hungry (usually), an unsightly avocado situation. Oh, and I never wrote down the ingredients before.

This week I was determined. If we are loving this dish enough to eat it almost weekly, you deserve to know about it. It’s nothing all that revolutionary but this particular combo of salad fixings, tender salmon and tangy vinaigrette is our current favorite of the many salads in our dinner rotation. (Side note: does salmon on a salad remind any one of a recent hilarious episode of Modern Family? Anyone?) This is a great meal for any evening you want something that is quick and healthy but still satisfying (isn’t that every night?) I especially like this as a post-workout meal.

Yield about 4 servings

Ingredients

For the salmon:

4 (6 oz.) salmon fillets, deboned
Olive oil
Salt and pepper

For the dressing:

¼ cup olive oil
¼ cup white wine vinegar
2 tbsp. low fat Greek yogurt
1 tbsp. honey
1½ tbsp. Dijon mustard
Salt and pepper, to taste

For the salad:

Mixed salad greens and/or lettuce (about 16 oz.)
4 hardboiled eggs, peeled
1-2 ripe avocados
Thinly sliced red onion
Sliced or quartered grape or cherry tomatoes

Directions

01
Preheat the oven to 425˚ F. Line a baking sheet with foil. Place the salmon fillets on the baking sheet skin side down. Brush the top sides lightly with olive oil and season with salt and pepper. Transfer to the oven and bake until the internal temperature reaches 145˚ F, about 12-15 minutes.
02
Meanwhile, make the salad dressing. Combine the oil, vinegar, yogurt, honey, and mustard in a small bowl or liquid measuring cup. Whisk rapidly until well combined and emulsified. Season with salt and pepper, and adjust seasonings to taste.
03
Slice the hardboiled eggs and the avocados. To serve, plate portions of salad greens on salad plates. Top with the egg, avocado, tomatoes and red onion as desired. Remove the salmon fillets from the skin and then transfer use to top the salads. Flake or slice gently. Drizzle lightly with the mustard vinaigrette. Serve immediately.