Description
A fresh and flavorful salmon salad topped with a zesty lemon dressing, perfect for a light meal.
Ingredients
Scale
- 2 (6-ounce) salmon fillets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 6 cups mixed salad greens (such as spinach, arugula, and romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil (for dressing)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste (for dressing)
Instructions
- Preheat the oven to 400°F. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Let it cool slightly, then flake into large pieces.
- While the salmon is baking, prepare the lemon dressing. In a small bowl, whisk together 1/4 cup olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
- In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, avocado, and feta cheese.
- Add the flaked salmon to the salad bowl and drizzle with the lemon dressing. Toss gently to combine all ingredients without breaking up the salmon too much.
- Serve immediately, or chill in the refrigerator for 15-20 minutes before serving for a refreshing option.
Notes
- For added crunch, toss in some toasted nuts or seeds, such as almonds or sunflower seeds.
- You can substitute the salmon with grilled chicken or chickpeas for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg