I could live on salads. Dark leafy greens tossed with veggies, olive oil, balsamic and grilled protein is pretty much the perfect meal in my book. Mark doesn't jump up and down like I do over this "girl food" but after we eat salad for dinner, he always leaves the table happy and admits how tasty it was. Here's a healthy (and classic) dinner salad recipe to jump start your week.
Sophie, this one's for you!
Roasted Salmon Nicoise Salad
1/2 lb. fillet wild salmon
1 Romaine heart, chopped
2 hard boiled eggs, sliced
6 spears asparagus, sliced into 1 inch pieces
1/2 cup grape tomatoes, sliced in half
1/4 cup kalamata olives, sliced in half
2 small red potatoes
Olive oil for drizzling
Slice potatoes into small wedges and toss on a small baking sheet with olive oil and a sprinkle of salt and pepper. On a separate baking sheet, place salmon and drizzle with olive oil and season lightly with salt and pepper and some dried dill. Place both sheets in the oven and turn the oven to 400 degrees. Roast for 25 minutes. Salmon should be flaky and potatoes should be sizzling and crispy. I usually leave the potatoes in the oven for an extra five minutes while the salmon cools off.
Meanwhile, toss asparagus pieces in a little olive oil and sautee on medium heat in a medium pan until bright green and tender.
Assemble salad as shown above and top with Champagne Vinagirette or Mediterranean Vinaigrette.