Author Notes
This warm summer garden salad with salmon will have dinner on the table in no time. It’s crunchy & light with a nutty, tangy, naturally-sweetened dressing. —Rachel (Simple Seasonal)
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Ingredients
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SALMON
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1 lb wild caught sockeye salmon fillet
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1 tsp olive oil
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salt and pepper to taste
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SALAD
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1/2 lb fresh green beans
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1 lb yellow summer squash
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1 red bell pepper
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1 tsp olive oil
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salt and pepper to taste
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HONEY TAHINI DRESSING
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2 Tbsp Tahini
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2 Tbsp Honey
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2 Tbsp lemon juice plus zest of lemon for garnish
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1 Tbsp olive oil
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1 clove minced garlic
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1/8 tsp salt
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1/8 tsp black pepper
Directions
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Preheat your oven to 425º F. While it's preheating, line a baking sheet with aluminum foil, place the salmon on the baking sheet, drizzle and rub in about 1 tsp of olive oil and salt and pepper to taste. Set aside.
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Prep your vegetables before roasting the salmon. Clean and snap the green beans. Put them into a saucepan with water and bring to a boil. Boil for 2 minutes and then drain. Cut the red pepper into long 1/8 inch slices. For the yellow summer squash, cut the ends off and then slice into ribbons using a vegetable peeler, creating a "noodle." After the veggies are prepped, place them in a pan and evenly coat them with olive oil and season them with a little salt and pepper to taste.
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Using a jar or a bottle with a lid, place all of your dressing ingredients inside, setting aside the lemon zest for garnishing the dish. Make sure the lid is on tight, and then shake vigorously. Set aside.
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Place the salmon into the preheated oven. Cook at 425ºF for 6-10 minutes. The cooking time will vary based on the thickness of your cut. You know it's done cooking when it easily flakes with a fork. The minimal internal temperature for food safety in 145ºF.
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While the salmon is cooking, turn your burner onto medium-high heat and sauté the vegetables while frequently stirring for 3-4 minutes. They are done when they are heated through and just beginning to soften. Don't overcook.
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To serve, arrange your vegetables on a plate, top with 1/3 of the salmon, garnish with lemon zest, and then drizzle with honey tahini dressing. Serve warm.
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