Description
Elevate your meal with this vibrant salmon salad, featuring flaky salmon, crisp greens, and a zesty lemon dressing. Packed with protein and omega-3 fatty acids, this nutritious dish is perfect for a light lunch or dinner. Ready in under 30 minutes, it’s adaptable for meal prep or entertaining guests. Enjoy the harmony of flavors and freshness in every bite!
Ingredients
Scale
- 1 lb fresh wild-caught salmon fillets
- 4 cups mixed greens (spinach, arugula, or romaine)
- 1 medium cucumber, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil (for dressing)
- 2 tbsp freshly squeezed lemon juice (for dressing)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place salmon fillets on the sheet, season with salt and pepper, and drizzle with olive oil. Bake for 12-15 minutes until flaky.
- While the salmon bakes, prepare your vegetables by chopping greens, slicing cucumber, and halving cherry tomatoes in a large bowl.
- In a small bowl, whisk together olive oil and lemon juice; season with salt and pepper.
- Once the salmon is done, let it cool slightly before flaking it onto the salad. Drizzle dressing over everything and toss gently.
- Serve immediately or store components separately for meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 250g)
- Calories: 360
- Sugar: 3g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg