Description
This pink salmon salad is a refreshing and nutritious dish perfect for hot days. It’s a complete meal that combines high-quality proteins with crispy vegetables, ensuring both taste and nutrition.
Ingredients
Scale
- 400g fresh salmon fillet
- 200g mixed lettuce (romaine, arugula, lamb’s lettuce)
- 1 medium cucumber, sliced
- 12 cherry tomatoes, halved
- 1 ripe avocado, diced
- 1 small red onion, finely sliced
- 2 tablespoons capers (optional)
- 2 tablespoons fresh dill, chopped
- 2 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, finely chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon honey (optional)
Instructions
- Preheat the oven to 180°C. Place the salmon fillet on a baking tray lined with aluminum foil.
- Drizzle the salmon with 1 tablespoon of olive oil, sprinkle with sea salt, black pepper, and fresh dill.
- Bake the salmon for 12-15 minutes or until cooked but juicy in the center. The exact time will depend on the thickness of the fillet.
- Remove from the oven and let it cool slightly. Then, use a fork to shred the salmon into large pieces.
- Wash and dry all the vegetables. Mix the greens in a large bowl.
- Add the sliced cucumber, halved cherry tomatoes, red onion slices, and diced avocado.
- Incorporate the capers if you’re using them and set aside while preparing the dressing.
- In a small bowl, mix olive oil, fresh lemon juice, chopped garlic, Dijon mustard, and honey (if using).
- Season with salt and pepper to taste and whisk vigorously with a fork or small whisk until emulsified.
- Add the warm salmon pieces on top of the vegetable mix.
- Drizzle the dressing over the salad just before serving.
- Gently toss all the ingredients to ensure the dressing coats the salad evenly.
- Finish with a bit more fresh dill and serve immediately.
Notes
- Don’t overcook the salmon, it should be juicy and tender. Alternatively, you can also grill it.
- Submerge the vegetables in ice water for 5 minutes before drying to guarantee maximum freshness and crunch.
- Add the avocado just before serving to prevent browning and to maintain its vibrant green color.
- Taste the dressing before adding it to the salad and adjust the flavors according to your preference. A good balance between acidity and sweetness is key.
- If you’re short on time, you can replace the fresh salmon with smoked salmon, skipping the baking step.
- Cooked salmon can be stored in an airtight container in the fridge for up to 2 days.
- The dressing can be stored in a glass jar in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1
- Calories: 410
- Sugar: N/A
- Sodium: N/A
- Fat: 32
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 12
- Fiber: 5
- Protein: 28
- Cholesterol: N/A
Keywords: salmon salad, healthy salmon, summer recipe, fresh salad, mediterranean dish