Salmon Salad with Blue Cheese and Champagne Grapes

The little family just got home from a trip to Denver. This was my travel detox dinner:) It was perfectly cool, crisp, healthy, non-greasy, and gratifying.

1/4 lb. salmon (lemon, olive oil and kosher salt)
mixed greens (spring mix or something similar)
blue cheese
cucumbers, halved, peeled, and chopped
champagne grapes (Trader Joes seasonal…so good!)

drizzle of balsamic vinegar, olive oil, and honey (right over the top of the salad…I didn’t even blend them. It was perfect and healthy!)

To make the salmon, preheat oven to 350 degrees. Place salmon skin-side down, on a cast iron pan or baking sheet. Top with a light drizzle of olive oil, a pinch of kosher salt, and a good squeeze of a quarter of a lemon. Bake for 11-15 minutes, depending on the thickness of the fish. Let the fish rest.

To assemble salad, place all the ingredients in a serving bowl, toss. Top with salmon and dressing.


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