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italian salmon and chopped broccoli antipasto salad

Blackened salmon and broccoli marinated in an herby dressing with all the favorites found in a classic Italian antipasto.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course, Salad
Servings 4

Ingredients
  

  • 4 4-6 oz filets salmon
  • 2 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 6 cups fresh broccoli, diced small
  • 1/2 cup fresh basil, chopped
  • 1/2 cup grated fresh parmesan cheese
  • 1 10 oz jar marinated artichokes, drained
  • 12 oz jar roasted red peppers, drained and sliced
  • 1/2 cup kalamata olives
  • 1 cup cherry tomatoes, halved
  • 4 oz fresh mozzarella, roughly torn

Italian Vinaigrette

  • 1/3 cup extra virgin olive oil
  • 2 tbsp white balsamic vinegar
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1/4 cup grated fresh parmesan cheese
  • 1 tsp dijon mustard
  • 1 tbsp fresh oregano, finely chopped

Instructions
 

  • In a jar or food processor, combine all ingredients for the dressing until creamy and well incorporated.
  • Add the broccoli, parmesan, and fresh basil to a large mixing bowl. Pour over about 1/2 of the dressing and toss well to combine. If you have the time, let the broccoli marinate for 15-20 minutes. If not, totally okay! Reserve the remaining dressing for serving.
  • In a small bowl, whisk together the lemon juice, smoked paprika, dried oregano, red pepper flakes, and a pinch of salt and pepper. Pat salmon dry and rub thoroughly with the seasoning mixture.
  • Heat 2 tablespoons olive oil in a skillet over medium. Sear the salmon 4-5 minutes per side until the skin is nicely charred and the flesh flaky. Move to a plate and gently shred with a fork.
  • Add the artichokes, roasted red peppers, olives, cherry tomatoes, and mozzarella to the bowl with the broccoli. Arrange the salmon overtop. Serve with extra parmesan, basil, and dressing, as desired.

Notes

*To store: I'd argue this salad tastes even better after a day or two! Keeps well, covered, in the fridge for up to 5 days.
*Vegetarian option: Simply omit the salmon and replace with your favorite plant-based protein, or even eggs if you eat them.
Keyword antipasto, broccoli, italian, main course, pescatarian, salad, salmon, spring