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Warm salmon and spinach salad with roasted beets, avocado, feta and olives

Aimee
  • 60 minutes
  • Serves 2

INGREDIENTS

2

medium beets

3 tbsp

olive oil, divided

Salt and pepper

2

portions salmon, about 165g each

1 tsp

butter

1 tbsp

balsamic vinegar

1 clove

garlic, minced

1 tsp

Dijon mustard

4

generous handfuls of baby spinach or other spring greens

1/2

avocado

2 tbsp

crumbled feta

2 tbsp

toasted pine nuts

8

Kalamata or green olives, pitted

3

sprigs fresh dill, roughly chopped