In my continued effort to eat more fish, I stocked up on my favorite wild Alaskan salmon during my last grocery shopping trip. My preferred method for cooking simple salmon fillets commences with a quick sear followed by a few minutes in the oven*. This two-step process ensures a crispy exterior and a juicy, perfectly cooked interior.
With John out of town on a business trip this past weekend, I had an extra portion of salmon left after finishing my dinner for one. Typically, I would enjoy the leftover fish fillet on top of a green salad, but I wanted to do something a bit more special this time around. Salmon salad came to mind, and I’m glad it did because it made for a lovely lunch the following day!
Think of it as a double upgrade from the popular salad featuring canned tuna. One step up from using the affordable canned fish is subbing in canned salmon, which is now widely available in many different varieties. Take another step up and you reach the upper echelon: fresh salmon salad.
|Name:||Fresh Salmon Salad|
|Prep Time:||15 minutes|
|Cooking Time:||20 minutes|
|Total Time:||35 minutes|
|Yield:||1 salmon salad plate per serving|
For the Salmon
- 1 pound fresh salmon fillet
- 2 tablespoons olive oil
- Salt and pepper to taste
- Juice of 1 lemon
For the Salad
- 4 cups mixed salad greens (spinach, arugula, lettuce, etc.)
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1 avocado, sliced
For the Dressing
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Prepare the Salmon
Preheat the oven to 400°F (200°C).
Place the salmon fillet on a baking sheet lined with parchment paper.
Drizzle olive oil over the salmon and season with salt, pepper, and lemon juice.
Bake in the preheated oven for about 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.
Make the Dressing
In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, salt, and pepper to create the dressing. Set aside.
Assemble the Salad
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
Flake the Salmon
Once the salmon is cooked, let it cool slightly, and then flake it into bite-sized pieces using a fork.
Add the Salmon and Avocado
Gently fold the flaked salmon and sliced avocado into the salad.
Dress the Salad
Pour the prepared dressing over the salad and toss gently to ensure all ingredients are evenly coated.
Divide the salad onto serving plates and garnish with additional lemon slices or fresh herbs if desired.
Tips and Variations
If you prefer a smoky flavor, grill the salmon instead of baking it. Season the salmon with your favorite spices before grilling.
Add a handful of cooked quinoa, chickpeas, or edamame to increase the protein content of the salad.
Toss in a handful of toasted nuts or seeds like almonds, walnuts, or pumpkin seeds for added crunch and nutrition.
Sprinkle some crumbled feta cheese or goat cheese over the top for a creamy and tangy element.
Customize Your Veggies
Feel free to add or swap vegetables based on your preferences. Bell peppers, radishes, or steamed asparagus can be great additions.
Nutrition Per Serving
- Calories: 400 kcal
- Protein: 30g
- Fat: 28g
- Carbohydrates: 10g
- Fiber: 6g
- Sugars: 2g
- Sodium: 400mg
Please note that the nutrition values are approximate and can vary based on the specific ingredients and portion sizes used. Adjustments can be made based on dietary requirements and ingredient variations. If you have any more requests or need further assistance, feel free to ask!
A great use for leftover salmon, this salad comes together quickly, tastes delicious, and fuels your body with healthy omega-3 fatty acids. I enjoyed this salad so much that I’m inspired to try other sustainable fish varieties in place of the salmon. Using fresh fish instead of canned truly made a world of difference… I highly recommend it!
Fresh Salmon Salad
Create a nutritious Fresh Salmon Salad in no time. Season a salmon fillet with olive oil, lemon juice, salt, and pepper. Bake until tender. Combine flaked salmon with mixed greens, cherry tomatoes, cucumber, and red onion. Dress with a zesty lemon-garlic vinaigrette. Enjoy a light, protein-packed salad that’s bursting with flavors!