Salmon Arugula Salad

a bowl of salmon arugula salad with balsamic dressing

Print Recipe

5 from 5 votes

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch, Main Course

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: air fryer, arugula, goat cheese, salmon

Servings: serving

Author: Molly Thompson

Ingredients

Tahini Balsamic Dressing

2 teaspoons olive oil or avocado oil
1/2 teaspoon kosher salt
1 1/2 Tablespoons tahini
2 teaspoons honey
1/4 teaspoon garlic powder
1 teaspoon Dijon mustard
1 Tablespoon balsamic vinegar

Salmon Arugula Salad

1 4-5 ounce salmon fillet
2-3 cups baby arugula washed
1/4 cup roasted sweet potatoes Note 1
1/4 cup cooked quinoa Note 2
1 ounce goat cheese crumbled
1/2 avocado diced
2 tablespoons diced red onion

Instructions

Preheat the air fryer to 400°F or the oven to 425°F. If you’re using the oven, like a baking sheet with parchment paper and set it aside.
Add all of the dressing ingredients, except the balsamic vinegar, to a jar. Stir well with a spoon or whisk until the mixture is completely combined. It should be somewhat thick—thick enough to coat the salmon.
Pat the salmon dry and spoon 1/3 of the prepared dressing on top. Be careful not to touch the spoon to the salmon and put it back in the dressing because we will use it to top the salad.
Air fry or bake the salmon in the preheated oven or air fryer for 10-12 minutes, or until the internal temperature of the thickest part of the salmon reads just below 145°F, allowing for 5-10 degrees of carryover cooking.
While the salmon is cooking, assemble the salad. Place the arugula in a bowl and top it with the rest of the salad ingredients. Add the Tablespoon of balsamic vinegar to the remaining salad dressing and stir well to combine.
Top the salad with the cooked salmon and drizzle the dressing on top. Serve right away.

Video

Notes

Note 1. Sweet Potatoes. We like to meal prep roasted sweet potatoes at the beginning of the week to use on top of salads for lunches so we usually have some in the fridge. Dice sweet potatoes and roast with olive oil and salt at 425°F for 20-25 minutes, stirring halfway through. You can use frozen potatoes or omit this or swap it for diced apples, black beans, fresh corn, etc.

Note 2. Quinoa. Similar to the above, we always have a batch or two of quinoa in our fridge from meal prep and use it in a lot of recipes like our savory quinoa breakfast bowls. Follow the package directions to make quinoa—it usually takes about 15 minutes. You can omit this as well or swap it for something you have on hand.

Nutrition