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 pink salmon
- 1 large Romaine lettuce (or mixed greens)
- 1 medium cucumber, diced
- 2 medium tomatoes, cut into wedges
- 1 ripe avocado, diced
- 1 small red onion, finely chopped
- 2 tablespoons capers (optional)
- 10 pitted black olives (optional)
- 2 tablespoons extra virgin olive oil
- Juice of half a lemon
- 1 garlic clove, chopped
- 1 teaspoon dried dill
- Salt and pepper to taste
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
Instructions
- Preheat the oven to 180°C (350°F). Mix the marinade ingredients and coat the salmon. Bake for 12-15 minutes.
- Wash and dry the lettuce. Chop it into pieces and place it on a plate. Prepare the cucumber, tomatoes, avocado, and onion.
- Mix the dressing ingredients in a closed jar and shake well.
- Let the salmon cool, then flake it and distribute it over the vegetables.
- Drizzle the salad with the dressing before serving.
Notes
- For a more refreshing salad, chill the salmon before adding it.
- Use fresh ingredients for the best flavor.
- Cook the salmon until it’s juicy.
- Adjust the dressing to balance the acidity and sweetness.
- Store the salad in the refrigerator for up to 24 hours in an airtight container.
- Use leftovers to make a wrap by adding cream cheese the next day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: N/A
- Calories: 450
- Sugar: N/A
- Sodium: N/A
- Fat: 28
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 10
- Fiber: 5
- Protein: 30
- Cholesterol: N/A
Keywords: salmon salad, fresh salad, healthy salad, summer salad, mediterranean recipe