Description
A healthy and delicious salmon salad recipe that combines fresh ingredients with the rich flavor of salmon, perfect for a light lunch or satisfying dinner.
Ingredients
Scale
- 2 salmon fillets
- 4 cups mixed greens (spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1/4 medium red onion, thinly sliced
- 1 avocado, sliced
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Season the salmon fillets with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and cook the salmon for 4-5 minutes on one side, then flip and cook for an additional 3-4 minutes.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion. Toss gently.
- In a small bowl, whisk together the remaining olive oil and lemon juice, seasoning with salt and pepper.
- Flake the cooked salmon into large pieces and add it to the salad. Arrange avocado slices around the salad.
- Drizzle the dressing over the salad just before serving and toss gently to combine.
Notes
- Store leftovers in an airtight container in the refrigerator for up to two days.
- Keep the dressing separate until ready to serve to prevent sogginess.
- For a vegetarian option, substitute salmon with grilled tofu or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: salmon salad, healthy recipe, easy salad, nutritious meal