Description
Indulge in a vibrant Salmon Salad that combines succulent, oven-baked salmon with crisp greens, juicy cherry tomatoes, and a zesty dressing. Perfect for summer picnics or cozy dinners, this dish is quick to prepare and bursting with flavor. Each bite is a celebration of freshness that’s sure to impress your family and friends.
Ingredients
Scale
- 2 skinless fresh salmon fillets (6 oz each)
- 4 cups mixed salad greens (arugula, spinach, romaine)
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Place salmon fillets on the sheet, drizzle with olive oil, and season with salt and pepper.
- Bake for 15–20 minutes until the salmon is opaque and flakes easily with a fork.
- While the salmon bakes, chop mixed greens, slice cherry tomatoes, cucumber, and red onion. Combine in a large bowl.
- In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to create the dressing.
- Once the salmon has cooled slightly, flake it into bite-sized pieces over the salad mix.
- Drizzle with dressing and toss gently to combine. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approx. 250g)
- Calories: 420
- Sugar: 5g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 60mg