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.
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.
Servings and 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 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
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.
Combine walnuts, vinegar, Fresno chile, remaining 1 tablespoon olive oil, garlic, and remaining 1/4 teaspoon salt in a small bowl; set aside.
Combine arugula and cucumber in a large bowl. Add about half the walnut mixture and all of its liquid; toss until combined.
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.
Amounts Per Serving
- Total Fat: 42g
- Cholesterol: 60mg
- Sodium: 1050mg
- Total Carbohydrates: 21g
- Protein: 29g