Description
Enjoy a vibrant and nutritious salmon salad that combines flaky salmon, crisp cucumbers, and juicy cherry tomatoes over a bed of mixed greens. Lightly dressed with zesty lemon juice and olive oil, this salad is perfect for busy weekdays or leisurely weekends. With its delightful flavors and eye-catching presentation, it transforms any lunch into a celebration of freshness.
Ingredients
Scale
- 2 (4 oz) fresh salmon fillets
- 4 cups mixed greens (spinach and arugula)
- 1 cup cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Place the salmon fillets on the sheet, drizzle with olive oil, and season with salt and pepper.
- Bake for 15-20 minutes until the salmon flakes easily with a fork.
- While the salmon cooks, wash and chop the mixed greens, slice the cucumber, and halve the cherry tomatoes.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper for the dressing.
- Once cooked, flake the salmon into large chunks over the greens. Add cucumbers, tomatoes, and red onion.
- Drizzle with dressing and toss gently to combine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 400g)
- Calories: 410
- Sugar: 5g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 75mg