Fall Salmon Salad with Basil Vinaigrette

• Gluten free

• Seafood

  • 4 Salmon filets, skin on

• Produce

  • 4 cups Baby greens
  • 2 cups Basil, leaves
  • 4 cups Butternut squash
  • 1 large clove Garlic
  • 1/2 Red onion, small
  • 1 Tomato, small

• Baking & Spices

  • 1 pinch Pepper, freshly ground
  • 1 Pepper
  • 1 pinch Red pepper flakes
  • 2 Sea salt
  • 1 generous pinch Sea salt

• Oils & Vinegars

  • 1/4 cup Champagne vinegar
  • 2 Olive oil
  • 1/2 cup Olive oil, Extra Virgin

• Dairy

  • 1 handful Feta cheese

Found on theorganickitchen.org

Description

Ingredients

• For Butternut Squash:
• 4 cups Butternut squash, peeled, cubed and roasted
• olive oil
• sea salt, pepper
• For Salad:
• 4 cups baby greens
• 1 small tomato diced
• ½ a small red onion, thinly sliced
• handful feta cheese (optional, dairy free friends feel free to omit or sub with avocado)
• Dressing:
• ½ cup extra virgin olive oil
• ¼ cup Champagne Vinegar
• 2 cups basil leaves
• 1 large clove garlic, peeled
• generous pinch sea salt
• pinch freshly ground pepper
• pinch red pepper flakes
• For Salmon:
• Four salmon filets, skin on
• sea salt
• pepper
• olive oil, , clarified butter, or ghee

Directions

• For Butternut Squash:
• Preheat oven to 400 degrees and place oven rack in upper third of oven.
• Place a sheet of parchment paper on a rimmed cookie sheet.
• Peel and cut butternut squash. Place on parchment covered cookie sheet.
• Drizzle with olive oil and toss till squash is well coated.
• Sprinkle with a few pinches of sea salt and freshly ground pepper. Toss.
• Place in oven for 50 minutes or until edges are brown and crispy.
• While squash cooks make and assemble salad, make dressing and cook salmon.
• For Salad:
• Place greens, feta, tomato and onion in a large bowl and set aside.
• For Basil Vinaigrette:
• Place garlic in processor and pulse till minced.
• Add olive oil, basil leaves, salt and peppers. Process till will blended.
• You made need to scrape down the sides several times. Set aside.
• For Salmon:
• Sprinkle salmon with salt and pepper
• Heat a panini pan (or other heavy pan) on high heat.
• When pan is hot add butter, olive oil or ghee to pan and turn heat to med/high.
• Place salmon skin side up on pan (flesh side down)
• Cook for five minutes or until golden brown.
• Use fish spatula to gently turn salmon skin side down and place pan in oven for 8 minutes.
• IF you want to remove the skin, slide fish spatula between skin and flesh, lift salmon. Discard skin.
• To plate:
• Place butternut squash on four plates. Toss greens in basil vinaigrette reserving some for garnishing salmon. Toss greens.
• Place greens on top of butternut squash.
• Place salmon on top of greens and drizzle with remaining basil vinaigrette.
• Serve and throughly enjoy!