I’m one of those people that will indulge on the weekends and attempt to eat healthier during the week. People say that everything in moderation is healthy right? So in theory, my donuts on Saturday morning are well balanced with salads during the work week. This roasted lemon garlic salmon salad has quickly become my go-to meal when I want a hearty salad that’s still easy on the calories. Prepare the cooked items in large batches at the beginning of the week so that all you have to do is toss it together for a quick lunch or dinner. How can you say no when everything is all ready to go? Trust me, you won’t regret meal prepping this salad because it sure is good.
Serves 4
45 minTotal Time
Save RecipeIngredients
- 1 tbsp garlic, finely chopped
- 1 tbsp olive oil
- 2 tsp lemon juice
- 1 tsp lemon zest
- salt and pepper
- 1 lb salmon filet
- ½ tsp garlic, finely chopped
- 1 tsp Dijon mustard
- ¼ tsp Italian seasoning
- 2 tbsp white wine vinegar
- 1 tbsp balsamic vinegar
- pinch of sugar
- 1/3 cup olive oil
- ¼ cup grated parmesan cheese
- 1 tbsp olive oil
- 1 bunch asparagus, ends trimmed
- 1 cup cooked quinoa
- 1-2 bartlett pears, sliced
- 1 cup cherry tomatoes, halved
- 2 avocado, sliced
- 8 cups mixed salad greens (radicchio, little gem lettuce, spinach, arugula)
Instructions
- Preheat oven to 350 degrees F.
- Combine marinade for salmon including garlic, olive oil, lemon juice, and lemon zest. Season salt with salt and pepper. Pour marinade on salmon and let sit at room temperature for 10 minutes. Bake for 10-12 minutes or until the flesh flakes easily.
- Meanwhile, make the vinaigrette. Whisk together garlic with Dijon mustard, Italian seasoning, white wine vinegar, balsamic vinegar, and a pinch of sugar. Slowly add the olive oil, whisking constantly to emulsify. Add the grated parmesan and season with salt and pepper. Set aside.
- Heat 1 tbsp olive oil in a saute pan over medium heat. Add the asparagus and saute until charred and tender, about 5 minutes. Remove from heat.
- Assemble salads. Toss salad greens with Caesar vinaigrette. Top with sauteed asparagus, cooked quinoa, sliced pears, cherry tomatoes, avocado, and salmon. Drizzle extra dressing on top and serve.
**Helpful tips and common mistakes
This roasted lemon garlic salmon salad has many components but everything can be modified to fit your palate. Not a fan of salmon? Substitute chicken, steak, shrimp, really any protein. Asparagus not in season? Use brussels sprouts instead. Cherry tomatoes not available? Why not some grapes? That’s the great thing about salads – you can replace almost any item and it will still taste great.
Start by marinating the salmon. It only needs ten minutes to marinade but you can also let it sit in the fridge overnight. Don’t be afraid of the garlic – it adds flavor!
Roast the asparagus, cook quinoa, slice the pears, half the cherry tomatoes, cut the avocado and you are ready to go. For the Caesar vinaigrette, you can choose to omit the cheese – it will still taste great. This is one of my favorite vinaigrettes because it’s versatile and it’s delicious. 
Assemble the beautiful roasted lemon garlic salmon salads, drizzle on that dressing and dig in. Can you believe this salad is healthy and so satisfying? Not to mention, look at the colors! I’ve had this salad four times now and the tallies just keep on coming. 
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.