Ingredients:
For the Salad:
- 4 cups fresh baby spinach leaves
- 2 medium beets, peeled and cut into wedges
- 1 ripe avocado, sliced
- 1/2 cup crumbled feta cheese
- 1/4 red onion, thinly sliced (optional)
- 1/4 cup toasted nuts (like walnuts or almonds) (optional)
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Juice of 1 lemon
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions:
1. Roast the Beets:
- Preheat your oven to 400°F (200°C).
- Toss the beet wedges in a little olive oil, salt, and pepper.
- Spread them on a baking sheet lined with parchment paper.
- Roast in the oven for 25-30 minutes or until the beets are tender and slightly caramelized. Let them cool slightly before adding to the salad.
2. Prepare the Salmon:
- Preheat your grill or grill pan to medium-high heat.
- Brush the salmon fillets with olive oil and season with salt, pepper, garlic powder, and smoked paprika.
- Grill the salmon for about 4-5 minutes per side, depending on the thickness, until it’s cooked through and flakes easily with a fork.
- Squeeze fresh lemon juice over the salmon after grilling.
3. Make the Dressing:
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
4. Assemble the Salad:
- In a large salad bowl, combine the spinach, roasted beets, avocado slices, red onion (if using), and crumbled feta.
- Drizzle the dressing over the salad and toss gently to coat the ingredients.
5. Serve:
- Divide the salad among plates and top each with a grilled salmon fillet.
- Sprinkle with toasted nuts if desired.
6. Enjoy:
- Serve immediately while the salmon is still warm and enjoy a delicious and healthy meal!
Feel free to adjust the ingredients and seasoning to your taste!