Description
A refreshing and filling salmon salad that’s perfect for picnics and family gatherings.
Ingredients
- 1 pound fresh salmon fillet
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 3 cups mixed salad greens (spinach, arugula, or your favorite variety)
- ½ cup cherry tomatoes, halved
- ¼ cup cucumber, diced
- ¼ red onion, thinly sliced
- ¼ cup crumbled feta cheese (optional)
- 2 tablespoons fresh dill or parsley, chopped
- 3 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
Instructions
- Preheat your oven to 400°F (200°C).
- Place the salmon fillet on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle salt and pepper on top.
- Roast the salmon for about 20 minutes or until flaky and fully cooked. Allow it to cool slightly before flaking it into bite-size pieces.
- In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, feta, and herbs.
- For the dressing, whisk together lemon juice, Dijon mustard, and honey until well combined.
- Add the cooled salmon to the salad and drizzle with the dressing. Toss gently to combine and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. For added crunch, toss in nuts or seeds right before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American