Salmon and Strawberry Salad with Apricot Dressing
Gluten Free, Dairy Free Option, Vegetarian Option, Refined-Sugar Free
If you’ve been growing a veggie garden, this is the salad for you! Perfect to use all of your fresh summer produce. Dark leafy greens, fresh dill, cherry tomatoes and locally picked strawberries combine for a vibrant, flavourful salad! If you’re vegetarian, skip the salmon and top with quinoa or roasted chickpeas instead!
Serves 2 (large salads)
Ingredients
1 small-medium sweet potato, washed, peeled & diced
½ Tbsp extra virgin olive oil
2 Pieces of wild salmon
sea salt & pepper
handful of fresh dill, finely chopped ( or use ½ tsp dried dill)
lime wedge
mixed salad greens of choice
12 cherry tomatoes, halved
4-6 strawberries, sliced
¼ cup pistachios, shelled
feta cheese (optional)
Dressing
1 small shallot, minced
1 garlic clove minced
5 Tbsp extra virgin olive oil
3 Tbsp apple cider Vinegar
1 large fresh apricot, pitted & sliced
2 tsp maple syrup
1 tsp dijon mustard
1 handful of fresh dill, finely chopped (or sub ½ tsp dried dill)
½ tsp sea salt
fresh ground pepper
Instructions
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium sized bowl, toss the diced sweet potatoes with ½ Tbsp of olive oil & salt & pepper. Prepare the Salmon: Squeeze fresh lime juice on to salmon. Season with salt, pepper and fresh dill.
Place the sweet potatoes on one of the baking sheets and roast for 20mins. Once the time is up, place the salmon on the second baking sheet & roast along side the sweet potatoes for another 15-20mins. Watch the salmon as it may take more or less time. The salmon is ready when the edges flake easily with a fork.
Meanwhile, make the vinaigrette. Place all ingredients into a small bowl & whisk to combine. OR, you can simply use a blender or handheld immersion blender (my preferred method).
Assemble Salads: Place mixed greens into two large serving bowl. Divide cherry tomatoes, strawberries into each bowl and top with roasted sweet potatoes, salmon, pistachios (and feta if using). Drizzle with dressing & enjoy!
Tips:
If you don’t have fresh apricots, try using 2 Tbsps of apricot preserves or applesauce instead.
I like using a combination of fresh mixed salads greens (spinach, red and green lettuce) and arugula.