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Roasted Salmon Salad with Marie Rose Dressing

  • Author: Kelly Djalali - adapted from Sally Burke


1-2 Salmon Fillets

Kosher Salt and Black Pepper

Olive Oil

Romaine Lettuce, chopped

1 Avocado, diced

1 Mango, diced

1/2 to 1 lb. 16/20 Cooked and Peeled Shrimp

2 Scallions, sliced thinly on the bias

1/3 cup Toasted Sliced Almonds

Marie Rose Dressing

4 tbsp. Mayonnaise

3 tbsp. Ketchup

Zest and Juice of 1 Lemon, plus more to taste

Dash of Tabasco Sauce

Kosher Salt, to taste


Preheat oven to 350 degrees F. Place salmon fillets on a parchment-lined sheet tray and sprinkle with kosher salt and black pepper. Drizzle olive oil over fillets and bake for about 8 minutes. Salmon should be lightly opaque and medium pink in the center. Remove from oven and let cool. 

Marie Rose Dressing

In a small bowl, whisk together the dressing ingredients, adding more lemon juice if needed to get a pourable consistency. Add more Tabasco, lemon juice, or kosher salt to taste.

Compose the Salad

On a large tray or wide shallow bowl, scatter the romaine as the first layer. Then scatter the diced avocado and diced mango. Scatter the shrimp evenly over the top and drizzle olive oil over the salad. 

Break up the baked salmon fillets into large chunks and evenly scatter the pieces over the salad. Drizzle the Marie Rose dressing over the whole salad. Finally, top the salad with the sliced scallions and toasted sliced almonds.