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Slow Roasted Salmon Salad

Slow Roasted Salmon Citrus Salad

Course Main Course
Keyword salmon, seafood
Prep Time 20 minutes
Servings 6
Calories 336 kcal


  • 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

  1. Whisk together vinaigrette ingredients in a small bowl.

Salad Assembly

  1. Pickle onions by placing onion and vinegar in small bowl, and letting them . sit for 15 minutes.

  2. Meanwhile, line serving plate with lettuce leaves. 

  3. Cut avocado in half and remove pit. Scoop spoonfuls of avocado onto plate; season with flakey salt and aleppo pepper. 

  4. Arrange quartered beets on plate. Arrange orange and grapefruit segments on plate. 

  5. Lightly salt tomato slices. Place on plate.

  6. Lightly salt cucumbers and place on plate.

  7. Scatter pickled onions on plate.

  8. Break salmon into pieces and arrange on plate.

  9. Drizzle Citrus Shallot Vinaigrette on top and sprinkle with a little flakey salt to finish.

Nutrition Facts
Slow Roasted Salmon Citrus Salad
Amount Per Serving
Calories 336 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Cholesterol 41mg14%
Sodium 70mg3%
Potassium 922mg26%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 11g12%
Protein 17g34%
Vitamin A 940IU19%
Vitamin C 49mg59%
Calcium 55mg6%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.