Sockeye Salmon Salad
Sockeye Salmon is the best fish in the world. Pair it with lettuce, asparagus, pine nuts, cranberries, avocado & drizzle the best salad dressing ever on it.
large Sockeye salmon fillet
(cut into 4 pieces)
large head of romaine lettuce
Litehouse Caesar Dressing
Preheat oven to 400 F (200 C) and cook quinoa as instructed on packaging. While oven is preheating and quinoa simmering:
Oil an oven proof dish with some avocado oil and place Sockeye Salmon skin side down in the dish.
Wash and cut up asparagus and lay evenly next to salmon.
Generously salt, pepper and oil salmon and asparagus and bake for 15 minutes.
In the meantime, roast pine nuts in a dry pan until slightly golden (about 3 minutes on medium heat). Set aside.
Slice, wash and dry lettuce and baby spinach and place in 4 bowls. Top with roasted pine nuts, quinoa, dried cranberries, asparagus, salmon and avocado.
Add Litehouse Caesar dressing on top of everything.
Wash, dry and chop fresh dill and sprinkle mainly on top of salmon and ENJOY!