Pomegranate Hibiscus Salmon Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 cup baby arugula
  • 1 cup spring mix
  • ½ a yellow pepper, diced
  • 1 mandarin orange
  • 1 cup strawberries, sliced
  • ¼ cup almonds, chopped
  • ¼ cup dried cranberries
  • 2, 4 oz. wild sockeye salmon fillets
  • 1 bottle Litehouse Pomegranate Hibiscus Dressing
  • Himalayan pink salt
  • Freshly cracked black pepper
Instructions
  1. Preheat your oven to 400℉. In the meantime, marinate your salmon fillets by adding them to a Ziplock bag with 2 tbsp of Litehouse's Pomegranate Hibiscus Dressing, a sprinkling of Himalayan pink salt and some freshly cracked black pepper.
  2. Once the oven comes up to temperature, add the salmon fillets to a foil-lined baking sheet, skin side down. Bake in the preheated oven for 15 minutes, or until salmon flakes easily with a fork.
  3. While the salmon is cooking, prepare the salad. Start by washing and chopping all produce and nuts.
  4. Once the salmon is fully cooked, remove from the oven and allow to rest for 5 minutes. Place a sheet of tinfoil overtop of the salmon to retain moisture as the it cools. Once salmon is slightly cooled, remove the skin.
  5. Begin plating the salads by laying down a bed of mixed greens and arugula, and placing the cooked salmon fillet on top. Add the fresh produce and garnish with almonds. Dress the salads lightly with Litehouse's Pomegranate Hibiscus Dressing and season with freshly cracked black pepper.
  6. Serve immediately and enjoy!
Recipe by Food Bloggers of Canada at https://easy-fatloss.today/pomegranate-hibiscus-salmon-salad/%3C/div%3E