Salmon Salad

Salmon Arugula Salad with Poppyseed Dressing:

Ingredients:

• Salmon:

  • 2 salmon fillets

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • Juice of 1 lemon

• Salad:

  • 4 cups arugula (rocket lettuce)

  • 1/2 cup crumbled feta cheese

  • 1/4 cup chopped walnuts

  • 1/4 cup dried cranberries

  • 1/4 cup rolled oats

  • 1/4 cup chopped dried apricots

  • 1 apple, cut in chunks

• Poppyseed Dressing:

  • 1/4 cup Greek yogurt

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon honey

  • 1 tablespoon poppy seeds

  • 1 tablespoon olive oil

  • Salt and pepper to taste

Instructions:

1. Prepare the Salmon:

   • Preheat your oven to 375°F (190°C).

   • Place the salmon fillets on a baking sheet lined with parchment paper.

   • Drizzle olive oil and lemon juice over the salmon, and season with salt and pepper.

   • Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

2. Prepare the Salad:

   • In a large bowl, combine the arugula, crumbled feta cheese, chopped walnuts, dried cranberries, rolled oats, chopped dried apricots, and thinly sliced apple.

3. Make the Poppyseed Dressing:

   • In a small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, poppy seeds, olive oil, salt, and pepper until smooth and creamy.

4. Assemble the Salad:

   • Once the salmon is cooked, let it cool slightly, then flake it into bite-sized pieces.

   • Add the salmon to the salad bowl and toss gently to combine.

   • Drizzle the poppyseed dressing over the salad and toss again to coat everything evenly