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Citrus Oven Baked Salmon over Arugula Cucumber Salad Bliss

Citrus Oven Baked Salmon over Arugula Cucumber Salad Bliss

A vibrant and healthy dish featuring Citrus Oven Baked Salmon served over a refreshing Arugula Cucumber Salad, perfect for any meal.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Main Course, Salad
Cuisine American
Servings 4 filets
Calories 400 kcal

Equipment

  • Oven
  • Blender
  • baking sheet
  • Skillet

Ingredients
  

For the Salmon

  • 4 filets Salmon fresh salmon enhances the flavor dramatically
  • 2 tablespoons Olive Oil can substitute with avocado oil if desired
  • 2 teaspoons Traeger Citrus Black Pepper Chicken Rub any citrus seasoning mix will work too
  • 1 teaspoon Chili Powder paprika works well for those who prefer it milder

For the Dressing

  • ½ cup Mayonnaise Greek yogurt is a lighter alternative
  • 2 tablespoons Lime Juice lemon juice can also be used for a similar effect
  • ¼ cup Cilantro freshens up the recipe
  • 2 cloves Garlic garlic powder can also suffice
  • 1 tablespoon Honey try agave syrup or maple syrup for a different take
  • ½ teaspoon Salt essential for enhancing all the flavors in your dressing

For the Salad

  • 4 cups Arugula Mixed Spring Greens you can use spinach or mixed greens if preferred
  • 1 large Cucumber sliced thinly
  • 1 cup Tomatoes any variety works wonderfully
  • 1 large Avocado ensure they are ripe for the best flavor
  • ¼ cup Red Onion green onions or shallots are good substitutes

For the Crunch

  • 1 can Chickpeas roasted for added fiber and crunch
  • ¼ cup Pepitas (pumpkin seeds) sunflower seeds make a worthy alternative
  • ¼ cup Pine Nuts omitting them is fine if you're looking to save on costs
  • ¼ cup Cotija Cheese feta cheese is a great substitute

Instructions
 

Preparation Steps

  • Preheat your oven to 450°F (232°C).
  • In a blender, combine olive oil, mayonnaise, lime juice, cilantro, garlic, honey, and salt. Blend until smooth, then chill in the fridge.
  • Drizzle salmon filets with olive oil, then rub the Traeger seasoning and chili powder over both sides. Place them on a lined baking sheet.
  • Drain and dry chickpeas thoroughly. Toss them with olive oil, salt, and smoked paprika, then spread them on another baking sheet.
  • Bake salmon and chickpeas for 14-18 minutes, until the salmon flakes easily.
  • Toast pepitas and pine nuts in a skillet over medium heat until golden brown.
  • In a large bowl, combine arugula, cucumber, tomatoes, avocado, and roasted chickpeas. Flake salmon over the top and drizzle with the chilled dressing. Add Cotija cheese and cilantro.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 40gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 3mg
Keyword citrus, easy, Healthy, oven-baked, salad, salmon
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