Blackberry Balsamic Salad with Honey Mustard Salmon
The perfect summer salad! This recipe combines the best of all things. It's spicy, sweet, and perfectly balanced for a light summer lunch.
Ingredients
- 1 salmon filet boneless, skinless
- 1T tbsp Dijon mustard
- 1/4 tsp red pepper flakes
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- salt and pepper
- honey
- 2 cups mixed salad greens
- shallot thinly sliced
- 1/4 cup blackberries
- 1/2 avocado sliced
- goat cheese crumbled
- glazed walnuts
- balsamic glaze for drizzling
Instructions
- Preheat your oven or air fryer to 400 degrees.
- Pat your thawed salmon filet dry with a paper towel and place on a sheet tray. Smear the dijon mustard evenly over the filet. Then, sprinkle on red pepper flakes, smoked paprika, garlic powder, salt and pepper. Drizzle the fish with honey.
- Bake the salmon for 12-15 minutes or air fry for 8-12 minutes. ** see note
- While the salmon is cooking, prepare the salad. In a bowl, add the mixed greens, shallot, blackberries, and sliced avocado.Once the salmon is cooked, place it in your bowl and top with crumbled goat cheese, glazed walnuts, and drizzle with balsamic glaze.
Notes
** Cooking times will vary depending on your oven. Check the desired doneness with a fork. The fish should flake cleanly at the thickest part of the filet.