130
Gluten Free Salmon Salad with Roasted Cherry Tomatoes
Prep time
Cook time
Total time
Gluten Free Salmon Salad with Roasted Cherry Tomatoes
Author: Jan Withington
Recipe type: Main
Serves: 4
Ingredients
- 24 cherry tomatoes
- 4 6-ounce salmon fillets with skin
- 2 teaspoons plus ¼ cup olive oil
- salt and pepper
- 2 tablespoons vegetable oil
- 1 lime juice
- ¼ cup grapeseed oil
- mixed baby greens
Instructions
- Preheat oven to 375 degrees f. Place tomatoes on a baking sheet and drizzle with 2 teaspoons olive oil. Season with salt and pepper. Roast the tomatoes for about 10 minutes. Remove from the oven.
- Score the salmon fillets with a sharp knife. Season with salt and pepper. Heat a medium non stick skillet over medium heat and add vegetable oil. Place the salmon on the pan skin down. Increase the heat to high and cook the salmon 2 to 3 minutes or until skin is golden. Flip the salmon to cook the other side for 1 to 2 minutes until the middle turned pink. Cook the rest of the salmon.
- In a small bowl, combine the lime juice, grapeseed oil, and the ¼ cup olive oil, season with salt and pepper.
- Arrange the baby greens in the middle of the plate. Add the salmon on top and the roasted tomatoes. Drizzle some of the vinaigrette over the salmon and salad.
- Serve
1 comment
This is super easy and delicious.