Salmon Kalamata Salad
This hearty salad combines tender salmon with fresh vegetables and a zesty kalamata olive vinaigrette. It is a vibrant and healthy meal perfect for a quick dinner.
Ingredients
Vinaigrette
- 6 tablespoons olive oil
- 3 tablespoons white balsamic vinegar
- 1/3 cup kalamata olives minced
- 1/2 teaspoon lemon zest grated
- 1 clove garlic grated
- 1/2 teaspoon crushed red pepper flakes
Salad
- 3/4 pound baby red potatoes quartered
- 1/2 pound green beans trimmed
- 1/2 pound cherry tomatoes halved
- 1/2 fennel bulb thinly sliced
- 1/2 red onion thinly sliced
- 2 cups arugula
- 3/4 pound frozen seasoned salmon cooked according to package instructions
Instructions
- Whisk the olive oil, white balsamic vinegar, minced olives, grated garlic, lemon zest, and red pepper flakes together in a small bowl until well combined.
- Bring a large pot of salted water to a boil and add the quartered potatoes, simmering them for about 5 minutes until just tender.
- Remove the potatoes with a slotted spoon and place them in a large mixing bowl, keeping the water in the pot for the green beans.
- Pour 2 tablespoons of the vinaigrette over the warm potatoes and toss gently to coat.
- Return the pot of water to a boil, add the green beans, and cook for 2 minutes before draining and immediately plunging them into a bowl of ice water to stop the cooking.
- Drain the cooled beans well and add them to the bowl with the potatoes along with the cherry tomatoes, sliced fennel, and red onion.
- Pour the remaining vinaigrette over the vegetables and toss everything together to combine.
- Fold in the arugula just before serving and top each portion with a piece of the prepared salmon.