Salmon Arugula Salad: Fresh, Flavorful & Fast!
Salmon arugula salad: enjoy this vibrant and healthy meal featuring flaky salmon, crisp arugula, and a creamy tahini dressing. Perfect for a quick weeknight dinner.
Ingredients
- 2 teaspoons olive oil or avocado oil
- 1/2 teaspoon kosher salt
- 1 1/2 tablespoons tahini
- 2 teaspoons honey
- 1/4 teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 4-5 ounce salmon fillet
- 2-3 cups baby arugula (washed)
- 1/4 cup roasted sweet potatoes (Note 1)
Instructions
- Preheat the air fryer to 400°F or the oven to 425°F. If you’re using the oven, line a baking sheet with parchment paper and set it aside.
- Add all of the dressing ingredients, except the balsamic vinegar, to a jar. Stir well with a spoon or whisk until the mixture is completely combined. It should be somewhat thick—thick enough to coat the salmon.
- Pat the salmon dry and spoon 1/3 of the prepared dressing on top. Be careful not to touch the spoon to the salmon and put it back in the dressing because we will use it to top the salad.
- Air fry or bake the salmon in the preheated oven or air fryer for 10-12 minutes, or until the internal temperature of the thickest part of the salmon reads just below 145°F, allowing for 5-10 degrees of carryover cooking.
- While the salmon is cooking, assemble the salad. Place the arugula in a bowl and top it with the rest of the salad ingredients. Add the Tablespoon of balsamic vinegar to the remaining salad dressing and stir well to combine.
- Top the salad with the cooked salmon and drizzle the dressing on top. Serve right away.
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.