with Ranch Dressing and DIY Croutons
This dish makes it easy to build up everyone's plate with what they love! Little one doesn't like croutons or tomatoes? No problem, keep them all to yourself. Everyone loves ranch – drizzle it over everything and this dinner will be a hit!
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Ciabatta Roll
1 unit(s)
Spring Mix
113 g
Tomato
1 unit(s)
Radish
3 unit(s)
Ranch Dressing
4 tbsp
Garlic Salt
1 tsp
White Wine Vinegar
1 tbsp
Dill-Garlic Spice Blend
1 tsp
Pepper
0.125 tsp
Sugar
0.5 tsp
Oil
2.5 tbsp
Salt
0.063 tsp
- Thinly slice radishes into rounds.
- Cut tomato into 1/2-inch pieces.
- Tear or cut ciabatta into 1-inch pieces. (TIP: Tearing the ciabatta into rustic pieces creates nooks and crannies that are perfect for turning into toasted croutons!)
- Add ciabatta and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then toss to coat.
- Add vinegar, half the garlic salt, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with pepper, then whisk to combine.
- Add tomatoes and radishes, then toss to combine.
- Heat a large non-stick pan over medium heat.
- When hot, add ciabatta. Cook, stirring occasionally, until golden-brown on all sides, 3-5 min.
- Transfer to a plate.
- Reheat the same pan over medium.
- While the pan heats, pat salmon dry with paper towels.
- Season with Dill-Garlic Spice Blend, remaining garlic salt and pepper. Drizzle all over with 1/2 tbsp (1 tbsp) oil.
- When the pan is hot, add salmon. Cook, turning occasionally, until browned on all sides, 5-6 min.**
- Carefully transfer salmon to a plate, skin-side up.
- Add spring mix and half the croutons to the bowl with marinated veggies, then toss to combine.
- Divide salad and salmon between plates.
- Drizzle ranch dressing over top.
- Sprinkle remaining croutons over top.
660
kcal
Calories
47
g
Fat
8
g
Saturated Fat
28
g
Carbohydrate
4
g
Sugar
3
g
Dietary Fiber
30
g
Protein
90
mg
Cholesterol
1360
mg
Sodium
0.1
g
Trans Fat
850
mg
Potassium
100
mg
Calcium
3.5
mg
Iron
