Description
A light and zesty salmon salad featuring fresh ingredients and a delicious dressing.
Ingredients
Scale
- 8 oz fresh salmon fillet
- 4 cups mixed salad greens (arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, minced
- Salt and pepper to taste
- Fresh herbs for garnish (such as dill or parsley)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Season the salmon fillet with salt and pepper, and place it on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon easily flakes with a fork. Once done, let it cool before breaking it into chunks.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
- In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and avocado. Gently fold in the baked salmon.
- Pour the dressing over the salad mixture and toss gently to coat all the ingredients without breaking the salmon apart too much.
- Transfer the salad to serving plates, sprinkle with crumbled feta cheese, and garnish with fresh herbs. Enjoy your light and zesty salmon salad!
Notes
- For a spicier kick, add some red pepper flakes to the dressing.
- Feel free to substitute the feta cheese with goat cheese for a different flavor.
- This salad can be served warm or cold, making it versatile for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg