Web Admin / Sunday, September 11, 2022

/ Categories: Diet, weight, food and drink, cooking

Citrus Oven Baked Salmon over Arugula Cucumber Salad

This citrus oven baked salmon salad is bright and fresh with crunchy roasted chickpeas and a delightful zesty dressing that is going to have you coming back for more!

This is the recipe that changed our lives!! Our very first week of being totally unpacked in our new place, it was time to get back in the kitchen and cooking again. I’ve felt so out of it with the stress of moving and when our oldest daughter mentioned she really wants to learn to like fish so she can incorporate some healthier foods into her diet, I timidly said yes.

I’ve hated salmon since the day I was born but I do secretly wish seafood wasn’t such a nemesis of mine so I jumped in. In the past I’ve liked it ok, but this citrus baked salmon salad absolutely sold me! It’s all about the flavors so do not substitute other seasonings unless you’re crazy.

I adapted this recipe from Tiffany Angela.

Ingredients for Salmon Salad

I’m going to recommend not substituting any of these ingredients because each one has an important role in bringing all the flavor to your plate! I’ve divided the ingredients into categories – dressing, salmon, chickpeas and the salad. Don’t get overwhelmed! None of the ingredients are weird or hard to find. Here is what you will need:

Dressing

Olive Oil – the base of the dressing
Mayonnaise – adds creaminess
Lime Juice – I don’t want to live in a world without limes! Fresh lime juice is highly recommended!
Cilantro – roughly chopped
Garlic – fresh cloves, finely minced
Honey – adds natural sweetness
Salt – enhances all the flavors

The dressing can be made up to a week ahead of time.

Salmon

Salmon Filets – look for vibrant pink salmon with the skin removed
Traeger Citrus Black Pepper Chicken Rub – this rub is heaven, a little spicy and so citrus-y
Chili Powder – adds a little heat and delicious smoky flavor

Chickpeas

Chickpeas – canned chickpeas work great, drain them and rinse them, then pat them dry
Olive Oil – helps the chickpeas get crispy and crunchy
Kosher Salt – adds flavor
Smoked Paprika – gives the chickpeas a savory smokiness

Salad

Arugula Mixed Spring Greens – any sort of spring mix that include arugula will work great or feel free to make your own mix
English Cucumber – I prefer English cucumber, but you can use regular cucumber, just peel and seed them first
Tomatoes – grape or cherry tomatoes halved
Avocado – adds creaminess and richness to the salad
Red Onion – slice thinly
Pepitas – lightly toasted, adds a nice crunch
Pine Nuts – lightly toasted, adds texture and a great nutty flavor
Cotija Cheese – a delicious, salty and crumbly Mexican cheese, feta or parmesan would make a decent substitute
Cilantro – chopped and used as garnish

The measurements for all these ingredients as well as the instructions for carrying out this recipe can be found in the recipe card at the end of this post. You can also print or save the recipe there.

a photo of a large serving bowl full of an arugula cucumber salad topped with seasoned citrus salmon filets, roasted chickpeas, slices of avocado and crumbled cotija cheese.

Chef Tip for the Cucumber!

I actually used our leftover Asian cucumber salad (drained) for about 1/3 of the cucumbers in this recipe and the rest I used fresh cucumbers. It had this brightness that I totally loved so if you think ahead to have that salad the day before then use leftovers.

How to Choose Good Salmon

When you go to the grocery store, there are a few things you should look for when choosing good salmon…

Find a fishmonger who you trust!
Look for a bright vibrant pinkish orange color.
Smell the fish, it should not have a fishy smell at all if it’s fresh.
The filets should look moist and not dried out.
Avoid salmon with brown spots or bruises.

How to Know When Salmon is Done

As salmon bakes, it will change color from a bright vibrant pink to a lighter pink and it will begin to flake when it is done.

You can also use a meat thermometer to check the internal temperature of the salmon. In the center of the thickest part of the salmon filet, a safe temperature for salmon is 110 to 140 degrees.

How Long Will Salmon Salad Keep?

Like most salads, this won’t keep really well. It is best eaten fresh. If you know you are going to have leftovers, then I would recommend keeping the salad, salmon, chickpeas and dressing separate and just dishing up individual servings rather than mixing everything together in one big bowl. Then everything can be stored separately and it will keep much better in the refrigerator.

I have gone from salmon hater to salmon lover after eating this citrus oven baked salmon. It is so flavorful and so tender. I love it over this arugula cucumber salad with homemade cilantro lime dressing and crunchy roasted chickpeas. Yum. Just yummmmmm!

More Tasty Salmon Recipes:

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