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4.50 from 2 votes

Citrus Oven Baked Salmon over Arugula Cucumber Salad

Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: 100 + Salad Recipes to Obsess Over
Keyword: chickpeas, homemade salad dressing, salad recipe, salmon
Servings: 4
Author: Sweet Basil

Ingredients

For the Dressing

  • 1/3 Cup Olive Oil
  • 1/2 Cup Mayonnaise
  • 1/4 Cup Lime Juice
  • 1/2 Cup Cilantro
  • 3 Cloves Garlic
  • 3/4 teaspoon Honey
  • 1/2 teaspoon Salt

For the Salmon

For the Chickpeas

  • 1 Can Chickpeas drained
  • 1 Tablespoon Olive Oil
  • 3/4 teaspoon Kosher Salt
  • 1 teaspoon Smoked Paprika

For the Salad

  • 2 Tablespoons Pepitas
  • 2 Tablespoons Pine Nuts
  • Arugula Mixed Spring Greens
  • 1/2 English Cucumber or Japanese cucumber, halved and sliced
  • 2 Small Tomatoes (we used orange) chopped
  • 1 Large Avocado sliced
  • 1/4 Red Onion sliced thin
  • 1/3 Cup Cotija Cheese
  • Cilantro for garnish
US Customary - Metric

Instructions

  • Preheat the oven to 450.
  • In a blender, combine the dressing ingredients and blend until smooth. Set aside in the fridge.
    1/3 Cup Olive Oil, 1/2 Cup Mayonnaise , 1/4 Cup Lime Juice, 1/2 Cup Cilantro, 3 Cloves Garlic, 3/4 teaspoon Honey , 1/2 teaspoon Salt
  • For the salmon, drizzle each side with olive oil. Mix the rub and chili powder together and sprinkle thoroughly over the front and back of the salmon. Place on a baking sheet.
    4 Salmon Filets, 3 Tablespoons Traeger Citrus Black Pepper Chicken Rub, 1 Tablespoon Chili Powder
  • Meanwhile, drain and pat dry the chickpeas. Drizzle with olive oil, salt and smoked paprika and shake the bowl to evenly coat. Spread on another baking sheet (I use 1/4 sheets so that both the salmon and chickpeas can bake side by side) Place both baking sheets in the oven for 14-18 minutes or until desired temperature.
    1 Can Chickpeas, 1 Tablespoon Olive Oil, 3/4 teaspoon Kosher Salt, 1 teaspoon Smoked Paprika
  • Shake the chickpeas pan halfway through baking. Remove from the oven.
  • Meanwhile, in a small skillet over medium heat, toast the pepitas and pine nuts until golden, shaking the pan often until light browning begins. Set aside and assemble the salad.
    2 Tablespoons Pepitas , 2 Tablespoons Pine Nuts
  • Toss together the greens, veggies, seeds, nuts, chickpeas and seeds. Add the avocado and salmon and drizzle with the dressing. Garnish with lots of cheese and cilantro and serve.
    Arugula Mixed Spring Greens , 1/2 English Cucumber, 2 Small Tomatoes (we used orange), 1 Large Avocado , 1/4 Red Onion, 1/3 Cup Cotija Cheese, Cilantro

Video

Nutrition

Calories: 710kcal | Carbohydrates: 17g | Protein: 40g | Fat: 55g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1217mg | Potassium: 1339mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1324IU | Vitamin C: 13mg | Calcium: 146mg | Iron: 4mg