About the Recipe

If you’re looking for a meal that hits the sweet spot between delicious and healthy, this Salmon and Beet Salad with Homemade Raspberry Dressing is just what you need. The rich, flaky salmon provides a hearty dose of omega-3s and protein, while the earthy beets add a vibrant splash of color and essential nutrients. Toss in a handful of greens and top it all off with a tangy, homemade raspberry dressing, and you’ve got a dish that’s not only bursting with flavor but also packed with antioxidants. It’s a perfect balance of taste and nutrition, making it an ideal choice for a satisfying and healthful meal.

Ingredients:

For the Salad:

• 1 fillet of salmon
• Garlic butter steak seasoning (from Fire and Smoke Society)
• Lettuce (your choice of variety, e.g., mixed greens or romaine)
• 2 carrots, peeled and sliced or shredded
• 1 cup cherry tomatoes, halved
• 1/4 cup sunflower seeds and pepitas (pumpkin seeds)
• 1 can of sliced beets

For the Homemade Raspberry Dressing:

• 16 oz fresh raspberries
• 1 can sliced beets (drained)
• 2 tablespoons honey (adjust to taste)
• 1 teaspoon olive oil

Instructions:

1. Prepare the Salmon:

1. Preheat your oven to 350°F (190°C).
2. Season the salmon fillet generously with Garlic Butter Steak Seasoning from Fire and Smoke Society.
3. Place the salmon on a baking sheet lined with parchment paper.
4. Bake for 30 minutes, or until the salmon flakes easily with a fork. Remove from the oven and let it cool slightly.

2. Prepare the Salad Ingredients:

1. While the salmon is baking, wash and chop the lettuce.
2. Peel and slice the carrots.
3. Halve the cherry tomatoes.
4. Drain and slice the canned beets.
5. Set aside the roasted sunflower seeds and pepitas.

3. Make the Raspberry Dressing:

1. In a bowl, microwave raspberries in microwave for 30 seconds, then mash the fresh raspberries with a fork or spoon until they are well broken down and juiced.
2. If you prefer a smoother dressing, strain the mixture through a fine mesh sieve to remove the raspberry seeds.
3. Stir in the honey and olive oil.

4. Assemble the Salad:

1. In a large salad bowl, toss together the lettuce, carrots, cherry tomatoes, and sliced beets.
2. Flake the baked salmon into large chunks and gently fold them into the salad.
3. Drizzle with the homemade raspberry dressing and sprinkle with the roasted sunflower seeds and pepitas.

5. Serve:

1. Serve immediately, or chill the salad in the refrigerator for 15-20 minutes before serving to allow the flavors to meld.

For a visual guide to making this tasty salad, check out the YouTube video below where I demonstrate the entire process step-by-step.