Salmon, Arugula, and Avocado Salad with Lemon Vinaigrette
Satisfying and light all at the same time, this salmon salad with a lemon vinaigrette is perfect for warm weather or any time you need a bit of a healthy eating reset.
Preheat the oven to 350 F. Line a baking sheet with aluminum foil and spray it with nonstick spray.
Place the salmon on the baking sheet and smear the butter over the top. Season with salt and pepper. Bake for about 12 to 15 minutes, until just cooked through. Let cool on the baking sheet. Remove the skin from the filets if applicable.
Place the arugula in a large serving bowl. Peel and dice the avocado. Add the avocado and olives to the bowl. In a small container, combine the lemon juice, rice vinegar, olive oil, salt and pepper, shallots, and jalapeños. Shake to blend, pour most of the dressing on the salad, and toss to combine. Flake the salmon into bite-sized chunks and distribute them over the salad. Drizzle the remaining dressing over the salmon, give it a light final toss, and serve.
Notes
You can roast salmon filets with or without the skin. If you roast them with the skin, roast them skin side down, and you can use a thin spatula to slide under the salmon and separate it from the skin, which then gets discarded. I happen to love a piece of crisp salmon skin, but I'm not much of a fan of soft salmon skin.
If you want to make the salad ahead, make the dressing, bake the salmon, and store them separately in the fridge. The dressing will keep for 5 days, the salmon for 2 days. Dice the avocado and assemble the salad just before serving.