Slow Roasted Salmon Citrus Salad is a delicious, healthy main course salad that can be enjoyed for lunch or dinner throughout the week. I’ve been having this salmon salad for dinner at least two times a week the last couple of weeks. Most of the ingredients can be prepped ahead of time, so all you have to do is assemble the salad right before you want to eat. Slow roasted citrus salmon has become my favorite way of preparing salmon because it comes out perfectly cooked every time, never overcooked.
This Slow Roasted Salmon Citrus Salad was inspired by Salt Fat Acid Heat by Samin Nosrat. Simple, fresh ingredients come together in this well balanced salad that is visually beautiful, and lightly, but well seasoned (with flakey salt). I love the combination of grapefruit and avocado, and here, I’ve used a combination of citrus fruits – blood oranges, cara cara oranges and pink grapefruit. In addition, roasted beets go really well with oranges.
There are a lot of textures in this salad, which makes it fun to eat – juicy citrus fruits, creamy tomato, crunchy cucumbers, and sweet roasted beets. Pickled onions are optional, but add an extra acidic note that perks up this main course salad.
If you make the slow roasted citrus salmon, roast a batch of beets, and make the vinaigrette early in the week, you can enjoy this salad for dinner two to three times a week.
Slow Roasted Salmon Citrus Salad
- 1/2 red onion
- 2 tablespoons red wine vinegar
- Boston lettuce leaves
- 1 avocado
- aleppo pepper flakes
- 3 roasted beets quartered
- 2 orange peeled, cut into segments
- 1 grapefruit peeled, cut into segments
- 1 large tomato halved, cut into 1/4" thick slices
- 1/2 English cucumber sliced
- 1 pound Slow Roasted Citrus Salmon
- flakey salt such as fleur de sel or Maldon salt
Citrus Shallot Vinaigrette
- 1 tablespoon shallot minced
- 2 tablespoons fresh lemon juice or orange juice
- 1 1/2 teaspoon rice wine vinegar
- 1 garlic clove smashed
- 5 tablespoons extra virgin olive oil
- salt and pepper to taste
Citrus Shallot Vinaigrette
Whisk together vinaigrette ingredients in a small bowl.
Pickle onions by placing onion and vinegar in small bowl, and letting them . sit for 15 minutes.
Meanwhile, line serving plate with lettuce leaves.
Cut avocado in half and remove pit. Scoop spoonfuls of avocado onto plate; season with flakey salt and aleppo pepper.
Arrange quartered beets on plate. Arrange orange and grapefruit segments on plate.
Lightly salt tomato slices. Place on plate.
Lightly salt cucumbers and place on plate.
Scatter pickled onions on plate.
Break salmon into pieces and arrange on plate.
Drizzle Citrus Shallot Vinaigrette on top and sprinkle with a little flakey salt to finish.
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