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Salmon Salad

Salmon Salad with Beets, Toasted Hazelnuts, and Watermelon Radish

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Recipe Details


If your social feeds are filled with the gorgeous green and magenta root known as a watermelon radish, wait until you try one. This crisp vegetable is less peppery than its cousins, and melds with earthy beets and sweet carrots as the base for seared salmon fillets. Toasted hazelnuts and feta make this dish even more Instagram-worthy.


  • Stovetop Only
  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 630
  • Protein 36g
  • Total Carb 19g
  • Total Fat 45g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • watermelon radish
    watermelon radish
  • hazelnuts
    1 tablespoon
  • red beets
    8 ounces
    red beets
  • salmon
    10 ounces
  • red wine vinegar
    1 tablespoon
    red wine vinegar
  • Dijon mustard
    1 packet
    Dijon mustard
  • whole-grain mustard
    1 tablespoon
    whole-grain mustard
  • shredded carrots
    1/2 cup
    shredded carrots
  • baby spinach
    3 ounces
    baby spinach
  • crumbled feta cheese
    2 ounces
    crumbled feta cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan with lid


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Peel and halve watermelon radish; cut each half into 3 equal wedges, then thinly slice. Roughly chop hazelnuts, or leave in bag and gently crush with the bottom of a heavy pan. Pat beets dry with paper towel; cut into ⅛-inch rounds, then stack and thinly slice into matchsticks. Transfer to a paper towel–lined plate.

  2. Toast hazelnuts

    Toast hazelnuts

    Place hazelnuts in a medium pan over medium heat. Toast, stirring, until golden and fragrant, 3-5 minutes (nuts can burn quickly, so keep an eye on them and stir frequently). Transfer hazelnuts to cutting board, then wipe pan clean for the next step.

  3. Sear salmon

    Sear salmon

    Pat salmon dry with paper towel; season all over with ½ teaspoon salt and pepper as desired. Place pan from hazelnuts over medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add salmon skin-side up and sear until golden on bottom, 5 minutes. Flip salmon and cover pan, keeping lid slightly ajar for steam to escape. Continue searing until cooked through and opaque, 3-5 minutes more.

  4. Make mustard vinaigrette

    Make mustard vinaigrette

    While salmon sears, in a large bowl (big enough for the salad), whisk together red wine vinegar, Dijon mustard, whole-grain mustard, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to fully combine.

  5. Toss salad

    Toss salad

    To bowl with mustard vinaigrette, add carrots, watermelon radish, and beets. Pat spinach dry with paper towel and add to bowl, along with half of feta. Toss to coat.

  6. Plate salmon salad

    Plate salmon salad

    Divide salad between serving plates. Top with seared salmon, then scatter over toasted hazelnuts and remaining feta. Enjoy!

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