Roasted Salmon with Fresh Arugula Salad

Authoroliva oilDifficultyIntermediate

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

This salmon recipe is delightful. Salmon roasted in our Dill Olive Oil for a simple yet flavorful result. It's accompanied by a fresh arugula salad with homemade pickled red onions, fresh oranges and dressed with our Cascadian Wild Raspberry White Balsamic. This meal can be prepped ahead of time to make your weeknight dinners quick, easy and healthy!
Picked Onions
 1 medium red onion, sliced thin
 ½ cup unfiltered apple cider vinegar
 1 cup warm water
 1 tbsp sugar
 1 ½ tsp kosher salt
Salad Ingredients
 4 cups fresh arugula
 1 orange, peeled and sliced into bite-sized slivers
 homemade pickled red onions (add to your liking)
 salt & pepper to taste
Salad Dressing
 salt & pepper to taste
Salmon Ingredients
 4 salmon fillets
 salt & pepper to taste

1

Start off by making your homemade pickled onions. Trust us, it's worth it!

Combine the apple cider vinegar, warm water, sugar & salt in a bowl and whisk until the sugar is fully dissolved.

Pour the vinegar mixture over your thinly sliced red onions and let it sit uncovered at room temperature for at least an hour. (Cover and let sit overnight in your refrigerator if you have the option)

Set aside for later.

2

Preheat your oven to 400 degrees.

Place your 4 salmon fillets in a large glass baking dish lined with parchment paper (or a baking sheet lined with parchment paper). Salt the salmon and let it sit for 5 minutes.

Drizzle the Olíva! Dill Olive Oil over the salmon making sure to coat all sides. Salt & pepper to taste.

Gently close the parmchment paper to create a steaming effect while the salmon cooks.

Bake for 12 - 15 minutes depending on preferred temperature.

3

While your salmon cooks, make the salad!

Start with the dressing. Whisk the Olíva! UP Extra Virgin Olive Oil and the Olíva! Cascadian Raspberry White Balsamic until fully combined. Season with salt & pepper.

In a large bowl, combine your arugula, orange slices, and picked onions. Season with salt & pepper. Drizzle your vinaigrette over the salad and toss to mix.

4

Remove salmon from the oven and let sit for a few minutes before serving.

You can serve the Arugula Salad over top of the Dill Salmon or on the side. Enjoy!

Ingredients

This salmon recipe is delightful. Salmon roasted in our Dill Olive Oil for a simple yet flavorful result. It's accompanied by a fresh arugula salad with homemade pickled red onions, fresh oranges and dressed with our Cascadian Wild Raspberry White Balsamic. This meal can be prepped ahead of time to make your weeknight dinners quick, easy and healthy!
Picked Onions
 1 medium red onion, sliced thin
 ½ cup unfiltered apple cider vinegar
 1 cup warm water
 1 tbsp sugar
 1 ½ tsp kosher salt
Salad Ingredients
 4 cups fresh arugula
 1 orange, peeled and sliced into bite-sized slivers
 homemade pickled red onions (add to your liking)
 salt & pepper to taste
Salad Dressing
 salt & pepper to taste
Salmon Ingredients
 4 salmon fillets
 salt & pepper to taste

Directions

1

Start off by making your homemade pickled onions. Trust us, it's worth it!

Combine the apple cider vinegar, warm water, sugar & salt in a bowl and whisk until the sugar is fully dissolved.

Pour the vinegar mixture over your thinly sliced red onions and let it sit uncovered at room temperature for at least an hour. (Cover and let sit overnight in your refrigerator if you have the option)

Set aside for later.

2

Preheat your oven to 400 degrees.

Place your 4 salmon fillets in a large glass baking dish lined with parchment paper (or a baking sheet lined with parchment paper). Salt the salmon and let it sit for 5 minutes.

Drizzle the Olíva! Dill Olive Oil over the salmon making sure to coat all sides. Salt & pepper to taste.

Gently close the parmchment paper to create a steaming effect while the salmon cooks.

Bake for 12 - 15 minutes depending on preferred temperature.

3

While your salmon cooks, make the salad!

Start with the dressing. Whisk the Olíva! UP Extra Virgin Olive Oil and the Olíva! Cascadian Raspberry White Balsamic until fully combined. Season with salt & pepper.

In a large bowl, combine your arugula, orange slices, and picked onions. Season with salt & pepper. Drizzle your vinaigrette over the salad and toss to mix.

4

Remove salmon from the oven and let sit for a few minutes before serving.

You can serve the Arugula Salad over top of the Dill Salmon or on the side. Enjoy!

Roasted Salmon with Fresh Arugula Salad

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