Pomegranate Hibiscus Salmon Salad

This lightened up Pomegranate Hibiscus Salmon Salad packs a powerful crunch with yellow peppers, strawberries, almonds all topped with some gorgeous salmon and ready in less than 30 minutes.

This easy, quick and delicious recipe idea is brought to you by Litehouse Foods.

Beat the winter blues with this colourful Pomegranate Hibiscus Salmon Salad! Fruit salad isn't just for breakfast anymore -- today I'm putting a fresh twist on fruit salad that you can enjoy for lunch or dinner. This is the time of year when I start to crave some serious colour in my life! As soon as I tasted Litehouse's Pomegranate Hibiscus Dressing, I knew it would be delicious paired with my favourite spring salad.

This Pomegranate Hibiscus Salmon Salad combines mixed greens and peppery arugula with strawberries, yellow peppers, mandarin oranges, dried cranberries, almonds and red onions -- topped with a fresh fillet of wild sockeye salmon.

It's a beautiful, light meal that can be on your table in under half an hour. It's also packed full of omegas, heart-healthy fats, vitamins and antioxidants -- and bursting with vibrant spring colour!

Litehouse's Pomegranate Hibiscus Dressing is the perfect balance between sweet and tart, and complements the fruity flavours of this salad perfectly. It also makes a delicious marinade for the wild sockeye salmon. Plus, the colour is absolutely gorgeous (I've been a little obsessed with pink hues lately).

Litehouse’s Green Garden Dressings are similar to vinaigrettes I make at home -- they're organic, non-GMO, gluten-free, made from extra virgin olive oil and fresh, plant-based ingredients! You can find them in the refrigerated produce section at your local grocery store.

Pomegranate Hibiscus Salmon Salad

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Justine Celina Maguire

Recipe type: Salad

Serves: 2

Ingredients

• 1 cup baby arugula
• 1 cup spring mix
• ½ a yellow pepper, diced
• 1 mandarin orange
• 1 cup strawberries, sliced
• ¼ cup almonds, chopped
• ¼ cup dried cranberries
• 2, 4 oz. wild sockeye salmon fillets
• 1 bottle Litehouse Pomegranate Hibiscus Dressing
• Himalayan pink salt
• Freshly cracked black pepper

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Instructions

1. Preheat your oven to 400℉. In the meantime, marinate your salmon fillets by adding them to a Ziplock bag with 2 tbsp of Litehouse's Pomegranate Hibiscus Dressing, a sprinkling of Himalayan pink salt and some freshly cracked black pepper.
2. Once the oven comes up to temperature, add the salmon fillets to a foil-lined baking sheet, skin side down. Bake in the preheated oven for 15 minutes, or until salmon flakes easily with a fork.
3. While the salmon is cooking, prepare the salad. Start by washing and chopping all produce and nuts.
4. Once the salmon is fully cooked, remove from the oven and allow to rest for 5 minutes. Place a sheet of tinfoil overtop of the salmon to retain moisture as the it cools. Once salmon is slightly cooled, remove the skin.
5. Begin plating the salads by laying down a bed of mixed greens and arugula, and placing the cooked salmon fillet on top. Add the fresh produce and garnish with almonds. Dress the salads lightly with Litehouse's Pomegranate Hibiscus Dressing and season with freshly cracked black pepper.
6. Serve immediately and enjoy!

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