January Recipes

Roasted Onion and Arugula Salad with Chipotle Salmon

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Serving dish of Roasted Onion and Arugula Salad with Chipotle Salmon
Hands On:
20 minutes
Total Time:
60 minutes
Serves:
2

Ingredients

  • 2 large red onions
  • 2 tbsp Gustare Vita extra virgin olive oil, divided
  • 1 tsp Kosher salt, divided
  • ¼ tsp Hy-Vee freshly ground black pepper
  • 2 (4- to 6-oz.) Hy-Vee Fish Market skinless Atlantic salmon fillets, about ¾ in. thick
  • 1 tbsp fresh lime juice
  • ¼ tsp ground chipotle chile powder
  • ⅓ cup Hy-Vee chopped walnuts
  • 3 tbsp Gustare Vita red wine vinegar
  • 1 Red Fresno chile pepper, seeded and finely chopped
  • 1 clove(s) garlic, finely minced
  • 1 ½ cups fresh arugula, loosely packed
  • ½ cup English cucumber, thinly sliced
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Preparation

1
Preheat oven to 425°. Cut each onion into 3 (¾-inch-thick) slices. Line a 15×10-in. rimmed baking pan with foil. Arrange onion slices in prepared pan. Brush tops of onion slices with 1 tablespoon olive oil. Sprinkle with ½ teaspoon salt and pepper. Roast for 30 minutes.
2
Pat salmon dry with paper towels. Place in baking pan with onions, tucking under thin edges of salmon if necessary. Brush salmon with lime juice; sprinkle with chipotle powder and ¼ teaspoon salt. Roast for 6 to 9 minutes or until salmon flakes easily with a fork (145°) and onions begin to brown.
3
Combine walnuts, vinegar, Fresno chile, remaining 1 tablespoon olive oil, garlic, and remaining ¼ teaspoon salt in a small bowl; set aside.
4
Combine arugula and cucumber in a large bowl. Add about half the walnut mixture and all of its liquid; toss until combined.
5
To serve, arrange arugula mixture and onion slices on a large serving platter. Flake salmon into large pieces; arrange on salad. Spoon remaining walnut mixture on top.

Nutrition Facts

Serves: 2
Amount Per Serving
Calories:570
% Daily Value*
Total Fat: 42g 54%
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 60mg 20%
Sodium: 1050mg 46%
Total Carbohydrate: 21g 8%
Dietary Fiber: 22g 79%
Sugars: 9g 18%
Protein: 29g 58%

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