DILL SALMON AND CANTALOUPE SALAD

SALMON SALAD … perfect for when you host lunch.

Inspired by a summer salad my aunt Jody made for me, I had to make my own version. I was surprised that I hadn’t encountered a cantaloupe salad before. I’ve had 900,000 watermelon salads but never even considered a different melon. OY! *face slap* Well, it was so good, so fresh, just the right amount of sweetness … I just had to make my own.

Thank you for the inspo Jojo!

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DILL SALMON AND CANTALOUPE SALAD

Yield: 4

Author: Michelle Williams

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

FOR THE SALMON

• Salmon (1 pound, skin removed, and cup into cubes)
• Olive Oil (3 tablespoons)
• Fresh Dill (1/2 cup, roughly chopped)
• Fresh Chives (5 stems, sliced)
• Spicy Brown Mustard (1 teaspoon)
• Pepper (to taste)

FOR THE ROASTED ASPARAGUS AND SUGAR SNAP PEAS

• Asparagus (8 stalks, cut into quarters)
• Sugar Snap Peas (20)
• Extra Virgin Olive Oil (1 tablespoon)
• Sea Salt

FOR THE REST OF THE SALAD

• Arugula (5 ounces)
• Cantaloupe (1/2, rind and seeds removed, cut into even bite-sized cubes)
• Pepitas (1 tablespoon)
• Almond Slices (1 1/2 tablespoons, divided)
• Crumbled Feta (3 tablespoons, divided)

FOR THE SALAD DRESSING

• Extra Virgin Olive Oil (3 tablespoons)
• Lime Juice (1 tablespoon or more to your taste)
• Grated Parmesan Cheese (1 tablespoon)
• Salt (to taste)
• Pepper (to taste)

KITCHEN TOOLS

• Small Mixing Bowl
• Whisk
• Cutting Board
• Chefs Knife
• Baking Sheets (2)
• Silicone Baking Sheet
• Mason Jar with Lid
• Large Salad Serving Bowl
• Tongs
• Dinner Bowls (2-4)

Instructions

TO ROAST YOUR ASPARAGUS AND SUGAR SNAP PEAS

1. Preheat your oven to 450º.
2. Lay your asparagus pieces and sugar snap peas in an even layer on your baking sheet.
3. Toss them with extra virgin olive oil and salt until they are fully coated.
4. Bake until you see some blackening on the underside of them—about 25-30 minutes depending on how black you like them. I baked mine for 30 minutes.
5. Set aside to cool to room temperature.

TO MAKE YOUR SALMON

1. Preheat your oven to 350º.
2. In your small mixing bowl, whisk together your extra virgin olive oil, dill, chive, and spicy mustard. Mix in pepper to your taste.
3. Add your salmon cubes to your dill mixture. Make sure it's fully coated. If you're making this dish ahead, it's ok to cover this bowl in cling wrap and refrigerate for a few hours. That said, it doesn't need to marinate.
4. Pour your salmon into a single layer on your baking sheet. Bake until the internal temperature of your salmon is 135º—about 11-13 minutes. Turn your heat to broil and broil until you see a little blackening on the edges of your salmon cubes and your salmon has reached an internal temperature of 145º—about 1-2 minutes.

TO MAKE YOUR SALAD DRESSING

1. Combine your extra virgin olive oil, lime juice, and grated parmesan in your mason jar. Close its lid and shake until mixed. Mix in salt and pepper to taste.

TO ASSEMBLE YOUR SALAD

1. In your salad serving bowl, combine your arugula, cantaloupe, asparagus, sugar snap peas, pepitas, 1 tablespoon of almond slices, and 2 tablespoons of crumbled feta. Use your tongs to toss it all evenly together.
2. Divide your salad amongst your dinner bowls. If you're making two salads like I did, leave half of your salad in the serving bowl for when you want seconds.
3. Lay your salmon cubes in a line down the middle of your salad.
4. Drizzle a tablespoon of salad dressing over your salad.
5. Sprinkle your remaining feta and almond slices over your salmon.
6. Eat and enjoy!

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