Salmon Salad

I love a good main course salad, it’s a great way to get your protein and veggies all in one place. I often make this salmon salad when I’m looking for a meal option that won’t weigh me down.

It’s perfectly clean, majorly delicious and packed with all sorts of flavors and textures. You’re going to want to make this your new Summer salad.

The fresh salmon fillets are patted dry and sprinkled with salt and pepper before seared until browned. While the salmon is cooking, I slice up the avocado, cucumber and mango. Once the fillets are cooked,  I remove them from the pan and squeeze some fresh lemon juice on top before letting them cool.

While the fillets are cooling make the dressing.

Place the cooked salmon fillets over a bed of greens along with the avocado, cucumbers and mango. Pour the dressing over the top and then serve!

This salad is full of heart-healthy fats and plenty of nutrients. It’s light enough to be served for lunch, quick to make and filling enough to enjoy as a main dish for dinner.

It’s a perfect lighter meal option that’s fresh, colorful and totally delicious!

Notes:

  • Remember to wait until the salmon fillets are cooled before placing them on the greens, as hot salmon will wilt the salad leaves.
  • You can serve the salad with whole fillets over the top as shown in the photos, or you can cut your cooked salmon fillets into smaller bite sized pieces.
  • This salad makes a complete meal on its own, but if you want to add some extra fiber and make the salad more filling, you could mix in some cooked cauliflower rice, lentils or quinoa. 
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SALMON SALAD


  • Author: Shamila Sobers
  • Total Time: 15 minutes
  • Yield: 4 1x

Description

This Salmon Salad is bright, flavorful and perfectly filling while still being a lighter meal option.


Ingredients

Scale

For the Salmon:

  • 4 4-ounce fillets
  • salt and freshly cracked black pepper
  • olive oil

For the Salad:

  • 1 4-ounce bag fresh watercress
  • ½ cup fresh cilantro leaves
  • ½ mango, sliced thin
  • 2 Persian cucumbers, sliced
  • 1 avocado, sliced thin

 

For the Vinaigrette: 

  • ¼ cup lemon juice, plus zest of one lemon
  • ½ cup olive oil 
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey 
  • 2 cloves garlic, minced
  • ¼ teaspoon kosher salt
  •  teaspoon black pepper, freshly cracked

Instructions

  1. Lightly season both sides of the salmon fillet with salt and pepper. Drizzle a small amount of olive oil on both sides to coat. 
  2. Add 1-2 tablespoons of olive oil to pan and heat to medium-high. 
  3. Once oil is hot, add the fish and cook uncovered for 3 minutes. Then flip salmon and cook an additional 2 minutes or until desired likeness. 
  4. Remove salmon, place on plate and set aside to cool. 
  5. On a large platter, arrange the watercress on the bottom. Place salmon fillets on watercress and then arrange the mango, cucumber and avocado on top. 
  6. In a blender combine lemon juice, lemon zest, olive oil, mustard, honey, garlic, salt and pepper and puree until smooth. 
  7. Drizzle vinaigrette over salad and enjoy!

Notes

Remember to wait until the salmon fillets are cooled before placing them on greens, as hot salmon will wilt the salad leaves. 

You can serve this salad with whole fillets over the top or you can cut your cook salmon fillets into smaller bite sized pieces. 

This salad makes a complete meal on its own, but if you want to add some extra fiber and make the salad more filling, you can mix in some cooked cauliflower rice, lentils or quinoa. 

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes

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June 9, 2021

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