Pistachio Salmon Salad with Harissa Dressing
This pistachio salmon salad has a Middle Eastern feel with baby spinach, quinoa, chickpeas, carrots, dates and spicy harissa dressing. It’s a delicious meal-sized salad that will fill you up without weighing you down.
- 2 4-6 ounce salmon filets
- 2 Tablespoons lemon juice
- 1 teaspoon dijon mustard
- 1 clove garlic minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground pepper
- 2 Tablespoons finely chopped salted pistachios
- 1 5 ounce container of Dole Organic Super Spinach Salad Mix
- 1 cup cooked and cooled quinoa*
- 1/2 cup cooked chickpeas
- 1/2 cup shredded carrots
- 1/4 cup chopped dates
- fresh chopped parsley for serving
Spicy Harissa Dressing
- 1-2 Tablespoons prepared harissa paste
- 1 Tablespoon apple cider vinegar
- 1 Tablespoons water
- 1/2 Tablespoons maple syrup
- 1 teaspoon dijon
Preheat oven to 375° F. Place salmon filets skin side down on a baking sheet lined with foil. Mix the lemon juice, mustard, garlic, salt and pepper together in small bowl. Spread mixture over both pieces of salmon and top each with 1 Tablespoon of chopped pistachios. Bake salmon in preheated oven until the salmon is cooked through, about 15-20 minutes.
While salmon is cooking, make dressing by whisking together all the ingredients in a small bowl. Also, prep two salads. Start with a base of spinach and add half of the quinoa, chickpeas, shredded carrots and dates to each salad bowl or plate.
When salmon is cooked, remove from the oven and place one filet on each salad. Top each salad with fresh parsley and serve with spicy harissa dressing on the side.
*Be sure to cook quinoa (according to package instructions) ahead of time. You'll want it to be cool or at room temp for the salad.
**Use the harissa dressing sparingly to make sure it's not too spicy. If you don't like spicy foods, try my zesty tahini dressing instead.
Serving: 1salad bowl | Calories: 704kcal | Carbohydrates: 89g | Protein: 39g | Fat: 27g | Fiber: 18g | Sugar: 12g