Description
A fresh and healthy salmon salad with mixed greens and a tangy dressing.
Ingredients
Scale
- 6 oz fresh salmon fillet
- 4 cups mixed greens (arugula, spinach, kale)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup red onion, thinly sliced
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Place salmon on a lined baking sheet, drizzle with olive oil, season with salt and pepper. Bake for 12-15 minutes until flaky.
- While the salmon bakes, wash mixed greens and prepare the vegetables: halve cherry tomatoes, dice cucumber, and slice red onion.
- In a bowl or jar, whisk together olive oil, Dijon mustard, honey, lemon juice, salt, and pepper until well combined.
- Flake the cooked salmon into large pieces.
- In a large bowl, combine mixed greens, prepared vegetables, and flaked salmon. Drizzle with dressing and toss gently to coat.
- Serve immediately for optimal freshness.
Notes
- This salad is best served fresh but can be prepared in advance if the dressing is kept separate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salads
- Method: Baking, Whisking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg