Crispy Salmon and Arugula Salad with Carrot-Ginger Vinaigrette

Gluten Free
Dairy Free
Very Healthy
Health score
100%
Crispy Salmon and Arugula Salad with Carrot-Ginger Vinaigrette
32 min.
4
352kcal

Suggestions


Elevate your lunch or dinner routine with our Crispy Salmon and Arugula Salad with Carrot-Ginger Vinaigrette—a delightful dish that is not only bursting with flavor but also boasts impressive health benefits. This salad is designed for those who crave a vibrant and satisfying meal without compromising on nutrition. The base of baby arugula provides a peppery kick, while sweet, juicy cherry tomatoes and colorful bell peppers bring freshness and crunch to each bite.

The star of the show, perfectly cooked salmon fillets, lend a rich source of protein and omega-3 fatty acids, ensuring that you feel satisfied and nourished. The crispy skin adds an irresistible texture that contrasts beautifully with the tender greens. This dish is beautifully complemented by a zesty carrot-ginger vinaigrette, which is both tantalizingly sweet and refreshingly tangy, made with simple ingredients you can trust.

Whether you're looking for a healthy side dish, a light lunch, or a complete main course, this gluten-free and dairy-free recipe fits the bill perfectly. At only 352 calories per serving, it’s a guilt-free indulgence that your taste buds and your body will thank you for. In just 32 minutes, you can whip up this gorgeous salad that is sure to impress anyone at your dining table. Dive into this deliciously crispy salmon and enjoy a meal that's as healthy as it is satisfying!

Ingredients

  • cups baby arugula loosely packed
  • 0.3 teaspoon pepper black freshly ground
  • 0.3 cup carrots grated
  • cup cherry tomatoes quartered
  • 0.5 teaspoon sesame oil dark
  • teaspoon ginger fresh minced peeled
  • teaspoon honey 
  • tablespoons olive oil extra virgin extra-virgin divided
  • tablespoons shallots divided finely chopped
  • tablespoons orange juice fresh
  • large bell pepper red thinly sliced
  • teaspoons rice vinegar divided
  • 24 ounce salmon fillet wild fresh (such as Alaskan)
  • 0.8 teaspoon salt divided

Equipment

  • food processor
  • bowl
  • frying pan

Directions

  1. Combine carrot, orange juice, 1 tablespoon onion, 1 tablespoon olive oil, 2 teaspoons rice vinegar, honey, ginger, and 1/4 teaspoon salt in a mini food processor; process 1 minute or until well combined.
  2. Place arugula, tomatoes, and bell pepper in a large bowl.
  3. Add the remaining 1 tablespoon onion, 1 1/2 teaspoons olive oil, remaining 2 teaspoons vinegar, and sesame oil; toss well.
  4. Sprinkle with 1/4 teaspoon salt; toss well.
  5. Heat a large nonstick skillet over medium-high heat.
  6. Sprinkle fish with remaining 1/4 teaspoon salt and black pepper.
  7. Add remaining 1 1/2 teaspoons olive oil to pan; swirl to coat.
  8. Add fish to pan, skin side down; cook 6 minutes or until skin is browned and crisp. Turn fish over; cook 2 minutes or until desired degree of doneness. Arrange 1 1/2 cups salad on each of 4 plates; top each serving with 1 fillet and 2 tablespoons vinaigrette.

Nutrition Facts

Calories352kcal
Protein40.78%
Fat48.21%
Carbs11.01%

Properties

Glycemic Index
85.53
Glycemic Load
2.63
Inflammation Score
-10
Nutrition Score
36.658695718516%

Flavonoids

Eriodictyol
0.02mg
Hesperetin
1.52mg
Naringenin
0.27mg
Apigenin
0.01mg
Luteolin
0.27mg
Isorhamnetin
1.29mg
Kaempferol
10.5mg
Myricetin
0.01mg
Quercetin
2.78mg

Nutrients percent of daily need

Calories:352.25kcal
17.61%
Fat:18.7g
28.77%
Saturated Fat:2.77g
17.32%
Carbohydrates:9.61g
3.2%
Net Carbohydrates:7.55g
2.75%
Sugar:6.56g
7.28%
Cholesterol:93.55mg
31.18%
Sodium:531.36mg
23.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:35.6g
71.19%
Vitamin B12:5.41µg
90.15%
Selenium:62.53µg
89.33%
Vitamin C:72.75mg
88.19%
Vitamin B6:1.6mg
79.85%
Vitamin A:3608.67IU
72.17%
Vitamin B3:14.21mg
71.04%
Vitamin B2:0.73mg
42.69%
Vitamin K:41.35µg
39.38%
Phosphorus:385.49mg
38.55%
Potassium:1184.6mg
33.85%
Vitamin B5:3.2mg
32.04%
Vitamin B1:0.45mg
30.21%
Folate:102.48µg
25.62%
Copper:0.5mg
25.03%
Magnesium:75.64mg
18.91%
Vitamin E:2.06mg
13.75%
Iron:2.4mg
13.36%
Manganese:0.26mg
12.94%
Zinc:1.44mg
9.59%
Calcium:82.65mg
8.27%
Fiber:2.06g
8.23%
Source:My Recipes