A fresh and healthy salad featuring baked salmon fillets, baby arugula, blood oranges, cherry tomatoes, sweet onion, and avocado, all tossed in a homemade balsamic vinaigrette and garnished with pistachios and Parmesan cheese.
Combine all the dressing ingredients (olive oil, Dijon mustard, balsamic vinegar, honey, shallot, lemon juice, salt, and pepper) in a medium size bowl and whisk until emulsified. Set aside. Place the salmon fillets on a baking sheet lined with parchment paper. Season the salmon with olive oil, salt, pepper, and lemon juice. Bake in the oven set to 350 degrees Fahrenheit for 10-15 minutes. In a large bowl, combine the arugula, oranges, tomatoes, onion, avocado, and pistachios. Dress the salad with some of the prepared dressing and toss gently. Serve the salad on a large plate with a salmon fillet on top, shaved Parmesan cheese, and garnish with a lemon wedge.
