Salmon Salad with Rosé Wine Vinaigrette

For the Salmon

• 1 - 1 ½ lbs. Verlasso salmon

• 2 tsp. olive oil

• Kosher salt and black pepper

For the Dressing (makes 1/2 cup)

• 3 Tbsp. dry rosé wine (not sparkling)

• ½ Tbsp. white wine vinegar

• ½ tsp. Dijon mustard

• ½ tsp. sugar

• Pinch of salt

• ¼ cup neutral flavored oil, like Heinen’s avocado oil

Instructions

1. Preheat oven to 425˚F. Place the salmon on a foil-lined baking sheet. Brush with the olive oil, then season to taste with salt and pepper. Roast for 12-14 minutes. Set aside to cool slightly.

2. To make the dressing, whisk together the rosé wine, vinegar, mustard, sugar and salt in a jar. Add the oil, top with a tight-fitting lid and shake well to combine.

3. Divide the lettuce between 4 plates. Top each with equal parts sliced cucumbers, raspberries, sliced avocado, sliced green onions and cubed feta cheese. Top with roasted salmon and dress to taste with the vinaigrette. Serve with chilled rosé.

4. To prep ahead, prepare the salmon and vinaigrette as instructed. Refrigerate in airtight glass containers for up to 3 days. Serve the salmon chilled or at room temp if prepping ahead.