Bue Cheese and Salmon Salad
Herb Salmon Salad with Blue Cheese Dressing. Sockeye salmon fillets sit as king on a bed of lettuce and herbs and get tossed with blue cheese dressing.
Servings: 4 servings
Ingredients
For the Salmon:
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 1 lemon sliced
- 4 salmon fillets
- Salt/pepper
For the Salad:
- 6 cups Butter Lettuce & Radicchio 7-oz bag
- 2 ounces arugula
- ½ red onion thinly sliced
- 1 cup fresh tarragon leaves
- 2 ounces fresh flat-leaf parsley
- ½ cup fresh dill sprigs
- 4-6 oz. blue cheese salad dressing store-bought or homemade
- 3 ounces blue cheese crumbled
- 1 cup salad croutons
Instructions
- Preheat the broiler with the oven rack positioned to broil. Coat a sheet pan with oil spray.
For the Salmon:
- Combine the lemon juice and the olive oil and brush it on the salmon fillets. Season liberally with salt and pepper.
- Add a lemon slice to each salmon fillet and place skin-side-down on the prepared sheet pan and transfer to the oven. Broil the salmon 6 to 8 minutes depending on thickness of the salmon. Calculate 4 minutes for each ½-inch thickness of salmon. Remove from the oven and transfer to a plate and cover with foil.
For the Herb Salad:
- In a large salad bowl, add the butter lettuce/radicchio, arugula, red onion slices, tarragon, parsley and dill. Add blue cheese salad dressing to coat lightly and toss to combine.
- Divide equally into 4 chilled salad plates. Garnish with blue cheese crumbles and crunchy salad croutons. Place one salmon fillet on top of each salad portion. Serve immediately
Notes
- Nutrition values are for the salad and salmon without the blue cheese dressing.
- 2 tablespoons of dressing = 150 cals., 16 fat, 1.5 sat. fat, 1 carb, 1 pro.
Nutrition
Serving: 1 | Calories: 439kcal | Carbohydrates: 22g | Protein: 44g | Fat: 21g | Cholesterol: 91mg | Sodium: 510mg | Fiber: 3g | Sugar: 3g
