Salmon and Beet Salad with Raspberry Dressing
This meal is a perfect balance of taste and nutrition, making it an ideal choice for a satisfying and healthful meal.
Materials
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
Prepare the Salmon:
- Preheat your oven to 350°F (190°C).
- Season the salmon fillet generously with Garlic Butter Steak Seasoning from Fire and Smoke Society.
- Place the salmon on a baking sheet lined with parchment paper.
- Bake for 30 minutes, or until the salmon flakes easily with a fork. Remove from the oven and let it cool slightly.
Prepare the Salad Ingredients:
- While the salmon is baking, wash and chop the lettuce.
- Peel and slice the carrots.
- Halve the cherry tomatoes.
- Drain and slice the canned beets.
- Set aside the roasted sunflower seeds and pepitas.
Make the Raspberry Dressing:
- 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.
- If you prefer a smoother dressing, strain the mixture through a fine mesh sieve to remove the raspberry seeds.
- Stir in the honey and olive oil.
Assemble the Salad:
- In a large salad bowl, toss together the lettuce, carrots, cherry tomatoes, and sliced beets.
- Flake the baked salmon into large chunks and gently fold them into the salad.
- Drizzle with the homemade raspberry dressing and sprinkle with the roasted sunflower seeds and pepitas.
Serve:
- Serve immediately, or chill the salad in the refrigerator for 15-20 minutes before serving to allow the flavors to meld.