Salmon Sprout Salad Recipe

This week we collaborated with local blogger and Kimberton Whole Foods customer, Taylor Reynolds, in order to bring you a delicious salmon dish, on the heels of our Labor Day savings on Wild for Salmon fillets. Taylor is a twenty-two year old Malvern native and graphic design major in her final year at Moore College of Art & Design in Philadelphia.  Taylor recently started her latest lifestyle blog, The Sanctuary where you can view daily posts on topics ranging from design to noteworthy local people and places, recipes, fashion, events and much more.

Recipe yields 4-6 servings.

Salmon Sprout Salad RecipeWHAT YOU’LL NEED

  • 4 pieces of salmon
  • 2 tbsp olive oil
  • 4 large shallots
  • salt & pepper
  • 2 lemons
  • 1 container of mixed sprouts
  • 2 handfuls of dried cranberries
  • ¼ cup of shredded carrots
  • 1 red bell pepper
  • white wine vinegar
  • olive oil


Begin by pre-heating the oven to 450 degrees. 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. Bake the dish until salmon is crispy on top (30-40 minutes). Squeeze lemon juice on salmon after plated.

Break apart the mixed sprouts in a salad bowl, and add shredded carrots, cranberries, and roughly chopped red bell pepper. Drizzle desired amount of white wine vinegar and olive oil. Salt and pepper to taste. Toss salad, and then plate it, creating a bed for the salmon.




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