Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
Welcome to a delicious journey of flavor! If you’re looking for an amazing lunch that combines the freshness and great taste of beetroot, salmon, and orange vinaigrette – then this Beetroot Salmon Salad with Orange Vinaigrette is exactly what you need. It's like sunshine in your mouth! Not only does it boast vibrant colors loaded with antioxidants but also contains all the essential nutrients you need for a healthier lifestyle. Enjoy this simple yet packed full-of-flavor recipe that will tantalize your senses and leave them wanting more. Get ready to dive into culinary bliss – let’s get cooking!
Ingredients
- 5 oz salmon, fresh
- 1 cup fusilli pasta
- 1 1/2 cup beetroot, diced
- 1/2 cup feta cheese
-
2 tbs olive oil
-
1 tsp salt
-
1⁄4 tsp black pepper
-
3 tbs olive oil
-
1 tbs balsamic vinegar
- 1 tbs orange juice
-
1/4 tsp salt
-
1/4 tsp pepper, black
For the orange vinaigrette:
Directions
Bring a pot of salted water to a boil and cook the pasta al dente.
Heat the olive oil in a non-stick pan and sauté the salmon for 2-3 minutes on each side. Season with salt and pepper.
In the meantime, make the vinaigrette: Whisk together the olive oil with the vinegar and orange juice. Season with a pinch of salt.
- In a salad bowl combine the beets with the pasta and coat with the vinaigrette. Add the salmon fillets and top with crumbled feta cheese. Serve at room temperature.
Recipe Note
Products used in this Recipe:
