Preheat oven or grill to 400°F.
Pat fillets dry with a paper towel and lay onto a baking sheet or dish. Brush 1 tbsp of the Greek Athinolia EVOO over your salmon, season with salt & pepper.
Bake salmon for 10-12 minutes or until desired temperature is reached. Remove from oven and set aside to cool a bit. Once cooled, flake the salmon into bite sized pieces for the salad.
To make the dressing, add the remaining 2 tbsp. of Olíva! Greek Athinolia EVOO and the rest of the vinaigrette ingredients into a medium sized bowl. Whisk until fully emulsified.
Assemble the salad! In a large salad bowl, mix the spring mix together with the arugula. Drizzle desired amount of Blueberry Vinaigrette over top and gently mix to dress the greens.
Add avocado, red onion, blueberries and salmon to the salad. Serve with lemon wedges for garnish if desired. Enjoy!
Ingredients
Directions
Preheat oven or grill to 400°F.
Pat fillets dry with a paper towel and lay onto a baking sheet or dish. Brush 1 tbsp of the Greek Athinolia EVOO over your salmon, season with salt & pepper.
Bake salmon for 10-12 minutes or until desired temperature is reached. Remove from oven and set aside to cool a bit. Once cooled, flake the salmon into bite sized pieces for the salad.
To make the dressing, add the remaining 2 tbsp. of Olíva! Greek Athinolia EVOO and the rest of the vinaigrette ingredients into a medium sized bowl. Whisk until fully emulsified.
Assemble the salad! In a large salad bowl, mix the spring mix together with the arugula. Drizzle desired amount of Blueberry Vinaigrette over top and gently mix to dress the greens.
Add avocado, red onion, blueberries and salmon to the salad. Serve with lemon wedges for garnish if desired. Enjoy!
