Here’s a delicious way to enjoy salmon! This meal is light and flavorful, and is a great way to try sprouts* if you’ve never prepared them before. This recipe was shared with us by Kimberton Whole Foods customer, Taylor Reynolds.
Recipe yields 4-6 servings.
WHAT YOU’LL NEED
- 2 tbsp olive oil
- 4 3-4oz pieces of salmon
- 4 large shallots
- salt & pepper
- 6-8oz mixed sprouts
- ¼ cup of shredded carrots
- 2 handfuls of dried cranberries
- 1 red bell pepper, chopped
- white wine vinegar
- 2 lemons
PREPARATION
Begin by pre-heating the oven to 450 degrees F. Drizzle olive oil in a medium sized baking dish and coat the salmon on both sides. Roughly chop the shallots and scatter over the salmon. Coat each piece of salmon with lots of salt and pepper. If salmon has skin-on, place skin side down. Bake until salmon is cooked through, 12-15 minutes.
Break apart the mixed sprouts in a salad bowl, and add shredded carrots, cranberries, and red bell pepper. Drizzle with a bit of white wine vinegar and olive oil, and toss to coat. Adjust seasoning with salt and pepper. Plate salad and top with salmon. Squeeze fresh lemon juice over salmon before serving.
*If you don’t have sprouts on hand, try substituting mixed greens or baby spinach in their place.