Roasted Onion and Arugula Salad with Chipotle Salmon

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Roasted Onion and Arugula Salad with Chipotle Salmon

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3.78 out of 5 stars
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Recipe Data

2
Servings
20min
Prep
1hr
Total

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    Description

    Save time on this meal for two with Hy-Vee Seafood pre-portioned Atlantic salmon, then pair with chipotle seasoning, roasted onions, and a fresh arugula salad.

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    Servings and Ingredients

    Ingredients
    Serves 2
    QuantityIngredientAdd
    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 c. 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 c. fresh arugula, loosely packed
    ½ c. English cucumber, thinly sliced

    Things To Grab

    • 15×10-inch rimmed baking pan
    • Aluminum foil
    • Silicone pastry brush
    • Paper towels
    • Small bowl
    • Large bowl
    • Large serving platter

    Directions

    1. Preheat oven to 425 degrees. Cut each onion into 3 (3/4-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 1/2 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 1/4 teaspoon salt. Roast for 6 to 9 minutes or until salmon flakes easily with a fork (145 degrees) and onions begin to brown.

    3. Combine walnuts, vinegar, Fresno chile, remaining 1 tablespoon olive oil, garlic, and remaining 1/4 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

    Servings

    570 Calories per serving

    Amounts Per Serving

    • Total Fat: 42g
    • Cholesterol: 60mg
    • Sodium: 1050mg
    • Total Carbohydrates: 21g
    • Protein: 29g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 8%
    0%
    Vitamin D 60%
    0%
    Potassium 20%