Salmon Salad
Salmon Salad is a delightful blend of tender, flaky salmon and crisp greens, all tossed in a refreshing lemon vinaigrette. This vibrant dish is perfect for summer gatherings or as a healthy lunch option. With its colorful presentation and bursting flavors, it promises to be a crowd-pleaser at any occasion. Enjoy the combination of fresh vegetables and rich protein that makes this salad both satisfying and nourishing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 2
- Category: Main
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 2 skin-on fresh salmon fillets (about 6 oz each)
- 4 cups mixed greens (arugula and spinach)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- Juice of 1 lemon (about 2 tbsp)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse mixed greens under cold water and pat dry.
- Preheat grill or skillet over medium-high heat. Season salmon with salt and pepper; cook skin-side down for 4-5 minutes until golden brown.
- Flip salmon and cook for another 3-4 minutes until it flakes easily.
- While salmon cooks, chop cucumber and halve cherry tomatoes. Thinly slice red onion.
- In a bowl, whisk together lemon juice and olive oil; season with salt and pepper.
- In a large bowl, combine greens, cucumber, tomatoes, onions, and flaked salmon. Drizzle dressing over the top and toss gently to coat.
Nutrition
- Serving Size: 1 salad (approximately 400g)
- Calories: 480
- Sugar: 5g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 41g
- Cholesterol: 90mg
Keywords: Feel free to substitute different greens or add nuts for extra crunch. Store leftovers in an airtight container for up to three days; serve cold or at room temperature.