Roasted Salmon with Fresh Arugula Salad

Roasted Salmon with Fresh Arugula Salad


Pickled Onions

  •  1 medium red onion, sliced thin

  •  ½ cup J. Olive Co. Red Wine Vinegar

  •  1 cup warm water

  •  1 Tbsp sugar

  •  1 ½ tsp kosher salt

Salad Ingredients

  •  4 cups fresh arugula

  •  1 orange, peeled and sliced into bite-sized slivers

  •  homemade pickled red onions (add to your liking)

  •  salt & pepper to taste

Salad Dressing

  •  3 Tbsp J. Olive Co. Blood Orange Olive Oil

  •  2 Tbsp J. Olive Co. Cascadian Raspberry White Balsamic

  •  salt & pepper to taste

Salmon Ingredients

  •  4 salmon fillets

  •  3 Tbsp J. Olive Co. Wild Fernleaf Dill Olive Oil

  •  salt & pepper to taste


Pickled Onions

  1. Combine the red wine vinegar, warm water, sugar & salt in a bowl and whisk until the sugar is fully dissolved.

  2. Pour the vinegar mixture over your thinly sliced red onions and let it sit uncovered at room temperature for at least an hour. (Cover and let sit overnight in your refrigerator if you have the option)

  3. Set aside for later.


  1. Preheat your oven to 400 degrees.

  2. Place your 4 salmon fillets in a large glass baking dish lined with parchment paper (or a baking sheet lined with parchment paper). Salt the salmon and let it sit for 5 minutes.

  3. Drizzle the Dill Olive Oil over the salmon making sure to coat all sides. Salt & pepper to taste.

  4. Gently close the parmchment paper to create a steaming effect while the salmon cooks.

  5. Bake for 12 - 15 minutes depending on preferred temperature.


  1. Start with the dressing. Whisk the Blood Orange Olive Oil and the Cascadian Raspberry White Balsamic until fully combined. Season with salt & pepper.

  2. In a large bowl, combine your arugula, orange slices, and picked onions. Season with salt & pepper. Drizzle your vinaigrette over the salad and toss to mix.

  3. Remove salmon from the oven and let sit for a few minutes before serving.

  4. Serve the Arugula Salad over top of the Dill Salmon or on the side. Enjoy!

Original recipe and image found at