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80 Acres Farms | Blackened Salmon Salad

Blackened Salmon Salad

This delicious and nutrient-dense Blackened Salmon Beet and Citrus Salad offers a hint of heat, complemented by the sweetness of the refreshing citrus.
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Main Course, Salad
Cuisine: American
Servings: 4 servings

Ingredients

Blackened Salmon

  • 4 – 6 oz. salmon fillets
  • 1 –2 Tbsp. olive oil or melted butter
  • Lemon wedges

Blackening Seasoning

  • 1 tbsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 tsp. brown sugar optional
  • ½ –1 tsp. cayenne pepper
  • ½ tsp. black pepper
  • 1 tsp. kosher salt

Roasted Beets

  • 2 medium beets
  • Olive oil
  • Salt

Basil Citrus Vinaigrette

  • ? cup olive oil
  • 3 tbsp. fresh citrus juice orange + lemon ideal
  • 1 tbsp. champagne or white wine vinegar
  • 1 tsp. honey
  • 1 small garlic clove grated
  • ¼ cup 80 Acres Farms ALL ABOUT THAT BASIL packed
  • ½ tsp. Dijon mustard
  • salt and pepper to taste

Salad

  • 4 oz. 80 Acres Farms QUEEN CITY salad blend
  • 1-2 citrus fruits sliced (orange, blood orange, or grapefruit)
  • roasted beets from above
  • 1 avocado sliced
  • ½ cup feta cheese crumbled
  • ½ cup toasted walnuts
  • thinly sliced red onion or shaved fennel optional

Instructions

Roast the Beets

  • Preheat oven to 400°F.
  • Rub beets with oil and salt; wrap in foil.
  • Roast 40–60 minutes until tender.
  • Cool, peel, and cut into wedges.

Toast the Walnuts

  • Toast walnuts in a dry skillet over medium heat, 3–5 minutes, until fragrant. Cool.

Make the Basil Citrus Vinaigrette

  • Blend citrus juice, vinegar, honey, garlic, basil, and Dijon.
  • Slowly blend in olive oil. Season to taste.

Prepare the Salmon

  • Mix all blackening spices.
  • Pat salmon dry; brush with oil/butter.
  • Coat generously with seasoning.

Cook the Salmon

  • Heat a cast iron skillet until very hot.
  • Cook salmon 3–4 minutes presentation side down, flip, cook 2–4 minutes more.

Assemble the Salad

  • Lightly toss QUEEN CITY with vinaigrette.
  • Top with avocado, beets, citrus segments, feta, and walnuts.
  • Drizzle a bit more vinaigrette over top.

Serve

  • Plate salad and add the hot blackened salmon on the side or nestled on top. Serve immediately.
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