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Roasted Salmon Salad with Pesto Vinaigrette

Active Time: 25 minutes / Cook Time: 10-12 minutes / Total Time: 30-35 minutes

Serves 2, with leftovers for lunch and leftover vinaigrette to use throughout the week


  • 1/2 small red onion, sliced thinly
  • 1/4 cup cider vinegar
  • 4 cups baby kale
  • 4 cups baby spinach
  • 1 1/2 - 2 cups cherry tomatoes, halved (or 1 lb. heirloom tomatoes, cored and cut into wedges)
  • 1/2 lb. green beans, stems trimmed and beans cut in half
  • 1/2 tablespoon coconut oil, melted 4 (6 oz.) skinless salmon filets
  • 1/2 teaspoon fine sea salt, divided
  • 1/2 teaspoon ground black pepper
  • Pesto Vinaigrette:
    • 1 cup packed basil leaves
    • 1 garlic clove, peeled and roughly chopped
    • 1/4 cup plus 2 tablespoons roasted, unsalted pistachios
    • 1/4 cup lemon juice
    • 1 cup extra-virgin olive oil
    • 1/4 to 1/2 teaspoon fine sea salt, to taste
    • 1/2 teaspoon ground black pepper


  1. Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper. Combine onion, vinegar, and 1/4 cup water in a small bowl. Set aside.
  2. Combine all vinaigrette ingredients in a food processor or high-speed blender and blend until emulsified. Reserve 1/4 cup plus two teaspoons, and package the rest in an airtight container; place in refrigerator.
  3. In a large bowl, combine kale, spinach, and tomatoes. Set aside.
  4. In a medium bowl, toss green beans with coconut oil and 1/4 teaspoon of salt. Place on baking sheet and roast 4 minutes.
  5. Sprinkle salmon with remaining salt and black pepper. Add to baking sheet with green beans and roast 6-8 minutes, or to desired doneness.
  6. While salmon roasts, drain onions.
  7. Toss 1/4 cup vinaigrette, roasted green beans and onions with the salad. Flake salmon filets. Place 1/4 of salad on each of two plates and top with a salmon filet. Drizzle salmon with 1 teaspoon vinaigrette per portion.
  8. Package remaining salad and salmon in airtight containers for lunch tomorrow.