salmon salad with creamy citrus dressing
This easy winter salad makes for a perfect light lunch. You can serve the salmon at room temperature or chilled.
Creamy Citrus Dressing
2 tablespoons mayonnaise
2 tablespoons plain Greek yogurt
2 tablespoons fresh orange juice
2 teaspoons honey
3 tablespoons extra virgin olive oil, divided
Kosher salt, to taste
Freshly ground black pepper, to taste
Cooking spray, for greasing
1 pound fresh salmon, deboned
1 bunch fresh baby arugula, washed and dried
- Preheat oven to 400°F.
- In a small bowl, combine mayonnaise, yogurt, orange juice, honey, and 2 tablespoons olive oil. Season with salt and pepper. Whisk until combined. Taste for flavor and adjust as desired. Set aside.
- Place a piece of aluminum foil on a baking sheet and lightly coat with cooking spray. Place salmon on top and brush with remaining 1 tablespoon olive oil. Season with salt and pepper. Roast salmon until cooked through and easily flaked with a fork, 15-20 minutes depending on thickness. Remove and allow to cool to room temperature (if not using right away, cover with plastic wrap and chill until ready to serve). Once cooled, break up into bite-sized pieces.
- Cut avocados in half and remove and discard pits. Using a spoon, scoop out avocado flesh of each half and dice.
- Toss arugula with enough dressing to lightly coat and divide among serving bowls. Top each with equal amounts of salmon and avocado. Pour on any remaining dressing, season with salt and pepper and serve.