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Salmon Salad (30 Minutes!) - Image 2

Salmon Salad

A quick and easy salmon salad that's perfect for a healthy meal. Ready in just 30 minutes, this dish combines fresh salmon with a variety of vegetables and a zesty dressing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound salmon fillets skinless, cut into 1-inch pieces
  • 6 cups mixed greens such as spinach, arugula, and romaine
  • 1 cucumber sliced
  • 1 avocado diced
  • 1/4 cup red onion thinly sliced
  • 1/4 cup cherry tomatoes halved
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Small mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 400°F (200°C). Place the salmon pieces on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
  2. While the salmon is cooking, prepare the salad. In a large bowl, combine the mixed greens, cucumber, avocado, red onion, and cherry tomatoes.
  3. For the dressing, whisk together the remaining olive oil, lemon juice, Dijon mustard, and minced garlic in a small bowl. Season with salt and pepper to taste.
  4. Once the salmon is cooked, let it cool slightly before adding it to the salad. Toss the salad with the dressing until well coated.
  5. Serve immediately and enjoy your fresh and flavorful salmon salad.

Notes

Chef's Tips:
• For a creamier texture, add a dollop of Greek yogurt to the dressing.
• Avoid overcooking the salmon to prevent it from drying out.
• Serve with crusty bread or a side of quinoa for a more filling meal.
Food Safety:
• Ensure salmon is cooked to an internal temperature of 145°F (63°C) to ensure food safety.
• Store leftovers in the refrigerator and consume within 2 days.