There's no need to get bogged down with heavy dinners. Tonight's salmon, cucumber and apple salad with dill dressing will have you energized and satisfied! Grab a fork and dig to this power-packed meal!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Salmon Fillets(ContainsFish/Poisson, Seafood/Fruit de Mer)
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
Granny Smith Apple
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 450°F.Wash and dry all produce.Dill Guide for Step 3 (dbl for 4 ppl): 1 tsp mildly dilly, 1/2 tbsp medium-dilly and 1 tbsp extra-dilly! Cut the cucumbers into 1/2-inch half-moons. Cut the apple into 1/2-inch pieces. Cut or tear the ciabatta into 1/2-inch pieces. Finely chop the dill.
Pat the salmon dry with paper towels, then arrange on a lightly oiled, parchment-lined baking sheet. Drizzle over 2 tsp oil (dbl for 4 ppl). Season with 1/2 tbsp lemon-pepper seasoning (dbl for 4 ppl). Bake in the middle of the oven, until salmon is cooked through, 10-12 min.**
While the salmon roasts, whisk together the mayo, sour cream, vinegar, 1 tbsp water and 1/2 tsp sugar (dbl both for 4 ppl) in a large bowl. Stir in 1/2 tbsp dill (Reference Dill Guide). Season with salt and pepper, then set aside.
Toss ciabatta cubes with 1 tbsp oil (dbl for 4 ppl) on another baking sheet. Season with salt and pepper. Toast, in the top of the oven, until golden-brown, 4-5 min. (TIP: Keep an eye on your ciabatta so that it does not burn!)
Add spring mix, apples, cucumber and half the croutons to the large bowl with the dressing. Toss to combine. Divide between plates. Top with the salmon and the remaining croutons.