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–+ servings
Salmon Beet Salad

Citrus Ginger Salmon Salad with Roasted Beets

5 from 1 vote
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Prep Time 5 minutes
Cook Time 20 minutes
Course lunch, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • blender
  • sheet pan
  • oven

Ingredients
  

Salmon and seasonings

  • 12 oz salmon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 teaspoon olive oil
  • 2 red beets

Salad Mix

  • 4 cups baby spinach
  • 1 cup mandarin oranges (drained)
  • 1/4 cup pecans

Salad Dressing

  • 1/2 cup mandarin oranges
  • 1 lemon (juiced)
  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 4 tablespoons olive oil
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • Preheat your oven to 400F. Remove the leaves from the beets and wash throughly. Peel them and slice them in half coin pieces.
  • Place the salmon and beets on a sheet pan and sprinkle with the seasonings. Coat with olive oil and bake for 12-15 minutes.
  • Meanwhile, prepare the salad dressing. Place the ingredients in a blender and blend until smooth.
  • When the salmon is finished cooking remove it from the oven and serve it on top of the baby spinach. Top it off with the roasted beets, mandarin oranges, and nuts. Drizzle with the salad dressing.