warm spring salad with sockeye salmon and baby potatoes

This warm spring salad is a blend of delicious textures, flavors and colors. The crisp greens, asparagus, radish, and peas meld with the warm roasted potatoes and salmon to create a hearty yet light and refreshing entree. The garnish of feta cheese adds some extra creaminess and salty bite. I would recommend pairing this dish with a crispy Sauvignon Blanc or rose wine.
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Sockeye salmon fillet (1 single medium-sized fillet, approximately 1/2 pound)
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Olive oil (4 tablespoons total)
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Sea salt (1 teaspoon total)
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Ground black pepper (1/2 teaspoon)
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Lemon zest (from one lemon, approximately 1/2 teaspoon)
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Lemon juice (2 teaspoons)
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Garlic powder (1/2 teaspoon)
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Green asparagus (1 large bunch, approximately 15 spears)
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Mixed green lettuces (approximately 2 cups)
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Green peas (1 cup, thawed if frozen)
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Radishes (5-6 large, thinly sliced)
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Shallot (1 small, finely minced)
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Honey (1 tablespoon)
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White wine vinegar (1 and 1/2 teaspoons)
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Feta cheese (1/3 cup, crumbled)
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Preheat the oven to 400 degrees.
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First, prepare the salmon fillet. Line a small baking tray with aluminum foil. Drizzle the salmon fillet with 1 tablespoon of olive oil, 1/2 teaspoon of sea salt, 1/2 teaspoon of ground black pepper, lemon zest and the lemon juice.
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Bake the salmon at 400 degrees for about 5 minutes; the fillet is thin and will continue to cook after it comes out of the oven.
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Remove salmon and set it aside to cool on the tray as you prepare the other ingredients.
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Slice each baby potato in half and scatter all potatoes on a second baking tray lined with aluminum foil. Drizzle with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of garlic powder.
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Bake the potatoes at 400 degrees for 25 minutes, until golden brown and cooked through. Remove potatoes and set aside to cool.
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To prepare the asparagus, simmer in half-cup of water in a shallow skillet over medium heat. Cover and simmer for approximately 4 minutes, until bright green and just cooked through. Remove from heat and shock with cold water to stop the cooking process.
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Chop the asparagus on a cutting board into one-inch pieces and add to a large mixing bowl.
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Add the green lettuces, peas, and radish slices to the large mixing bowl, along with the cooled roasted potatoes.
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Using a fork, flake the salmon fillet off of the skin and add the shredded salmon (should yield about 1 cup) to the large mixing bowl.
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In a separate small bowl, prepare the salad dressing. Add minced shallot, honey, and white wine vinegar. Whisk in 2 tablespoons of olive oil until emulsified. Taste and adjust with additional salt if necessary.
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Add salad dressing to the large mixing bowl and toss salad until evenly combined. Serve family-style and top with crumbled feta cheese.