Fresh and Flavorful Salmon Salad
A vibrant dish that combines rich salmon with crisp greens and zesty ingredients, perfect for any occasion.
Equipment
- Grill or Oven
- Salad Bowl
- Small Bowl
- Salad Spinner
Ingredients
Ingredients Group Label
- 8 ounces Fresh Salmon Fillet Skinless and boneless.
- 4 cups Mixed Greens Such as spinach, arugula, and romaine.
- 1 cup Cherry Tomatoes Halved.
- 1 medium Cucumber Diced.
- 0.25 medium Red Onion Thinly sliced.
- 3 tablespoons Olive Oil Extra virgin.
- 1 tablespoon Lemon Juice Freshly squeezed.
- 0.25 cup Fresh Dill Chopped.
- to taste Salt
- to taste Pepper
- 0.25 cup Optional Toppings Toasted nuts or seeds.
Instructions
- Begin by preparing the salmon. If grilling, preheat your grill to medium-high heat. For baking, preheat your oven to 375°F (190°C). Pat the salmon fillet dry with paper towels, and season it generously with salt and pepper on both sides.
- If grilling, lightly oil the grill grates. Place the salmon skin-side down on the grill. Cook for about 4-5 minutes per side, or until the fish flakes easily with a fork and has nice grill marks. If baking, place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until cooked through.
- While the salmon is cooking, prepare the vegetables. Rinse the mixed greens under cold water and spin them dry in a salad spinner. Place the clean greens in a large salad bowl.
- Next, wash the cherry tomatoes and slice them in half. Add them to the bowl with the greens.
- Peel and dice the cucumber, then add it to the salad bowl.
- Thinly slice the red onion and soak the slices in cold water for about 5 minutes. After soaking, drain and add the onion to the salad bowl.
- Once the salmon is cooked, remove it from the grill or oven and let it rest for a few minutes. Flake the salmon into large chunks using a fork and set aside.
- In a small bowl, whisk together the olive oil, lemon juice, and chopped dill. Season the dressing with salt and pepper to taste.
- Pour the dressing over the salad ingredients in the bowl. Gently toss the mixture together, ensuring that all the greens and vegetables are coated in the dressing.
- Add the flaked salmon on top of the salad. You can either toss it gently with the salad or leave it on top for presentation. If desired, sprinkle toasted nuts or seeds over the salad.
- Your Fresh and Flavorful Salmon Salad is now ready to be served. Enjoy this vibrant dish immediately for the best taste and texture.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Avoid adding dressing to leftovers to maintain crispness.