Crispy Salmon Salad Bowl with Walnuts Parmesan and Lemon Vinaigrette
Ingredients
- 4 skin-on center-cut salmon fillets (6–8 oz. each)
- Kosher salt and freshly ground black pepper
- 1½ tsp. finely grated lemon zest
- 3 Tbsp. fresh lemon juice
- 1½ tsp. Dijon mustard
- 1½ tsp. maple syrup or honey
- 2 tsp. mayonnaise
- 1 small garlic clove, very finely chopped
- ½ cup extra-virgin olive oil
- 1½ cups coarsely chopped toasted walnuts
- ¾ cup shaved Parmigiano-Reggiano
- ½ cup dried cranberries
- 2 large romaine lettuce hearts, washed, dried, and torn into 1½-in. pieces (10 cups)
- Lemon wedges, for serving
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments