Roast Salmon Salad with Mustard Vinaigrette Recipe

This recipe is part of the Healthy Reset Meal Plan, our 5-day program of make-ahead breakfasts, throw-‘em-together lunches, and quick dinners designed to help you cook and eat healthy while minimizing waste.

This recipe uses make-ahead ingredients—get the meal prep recipes here!

Yield: 2 servings
Total time: 12 minutes

Ingredients

2 cups prepared fingerling potatoes
1 cup fennel, thinly sliced
¾ cup cucumber, thinly sliced
1 cup arugula or greens of choice (try spinach) 
¼ cup shallot, thinly sliced
¼ cup prepared mustard vinaigrette
8 ounces prepared salmon
Salt
½ lemon, cut into wedges

Instructions 

Slice the fingerling potatoes into bite-size pieces.

In a medium mixing bowl, add the sliced fingerlings, fennel, cucumber, arugula, shallot, and prepared dressing. Gently toss to combine. 

Divide salad among two plates. Gently tear the salmon into large bite size pieces, divide evenly among the two plates, and season with salt. Serve with a lemon wedge.

No time? This salad would be equally delicious served with flaked canned salmon.