Saffron and Orange Aioli Salmon Salad by Meryl Rothstein

by Meryl Rothstein
Saffron and Orange Aioli Salmon Salad by Meryl Rothstein


  • ¾ lb. skinless salmon filet or plant-based protein
  • Kosher salt
  • Freshly ground pepper
  • Organic Aioli with Saffron & Orange Add to cart
  • 1 lemon
  • 1 garlic clove, grated
  • 1 teaspoon Dijon mustard
  • Olive oil
  • Greens, such as spinach or arugula
  • ⅓ cup chopped cucumber
  • ¼ cup chopped cheddar cheese
  • Toasted almonds


  1. Preheat oven to 275 F degrees.
  2. Season the protein with salt and pepper.
  3. Dollop a couple tablespoons of Garlic Aioli with Saffron & Orange on top of salmon or plant-based protein; spread to coat.
  4. Cook salmon until flesh is just opaque and flakes apart easily, 16-20 minutes.
  5. Make salad dressing: Whisk the juice of 1 lemon with the garlic, mustard, salt and pepper, and olive oil to taste.
  6. Toss greens with salad dressing. Layer with cucumber, cheddar cheese, toasted almonds, and salmon or plant-based protein.
Saffron and Orange Aioli Salmon Salad by Meryl Rothstein — Delicious & Sons

Meryl Rothstein is a features editor at Bon Appétit, where she works on stories about restaurant trends, advice on becoming a better home cook, and, as often as possible, desserts. When she’s not working, she’s often cooking, attempting to learn how to garden, or watching House Hunters. She is a born and bred New Yorker and currently lives in Brooklyn with her husband.



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