Salmon and Baby Greens Salad with Creamy Garlic Dressing

Carrie Vitt

Salmon and Baby Greens Salad with Creamy Garlic Dressing

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Ingredients

For the onions:
• 1 red onion, sliced thin
• 1/2 cup white wine vinegar
• 1/2 cup apple cider vinegar
• 1/2 teaspoon raw honey
• 1/4 teaspoon Celtic sea salt
For the salmon:
• 12 ounces wild salmon fillet, cut into 4 pieces
• Celtic sea salt
• Freshly ground black pepper
For the salad:
• 8 ounces baby lettuces
• 1/2 English cucumber, sliced
• 1/4 cup capers
• 1/4 cup sprouted pumpkin seeds
• 1/2 pint cherry tomatoes, each cut in half
For the dressing:
• 1/3-3/4 cup garlic-yogurt dressing (depending on how saturated you like your salad to be)

Instructions

1. Place the red onion, vinegars, honey and sea salt in a mason jar. Screw the lid on and shake until combined. Unscrew the lid and, using a spoon, press down the onions so they are all submerged in the liquid. Set aside for at least 30 minutes. (Can be made 1-6 days ahead of time and stored in the refrigerator.)
2. Preheat the oven to 450ºF and adjust the rack to the middle position. Season the salmon with sea salt and pepper. Place the salmon, skin down, on a baking sheet lined with unbleached parchment paper. Roast, 12 minutes, until salmon is cooked through.
3. To assemble the salad, place the lettuces, cucumber, capers, pumpkin seeds, cherry tomatoes and 1/2 cup of pickled onions in a large salad bowl. Pour the dressing over top and toss. Using salad tongs, divide the salad onto four plates. Top with salmon and serve.