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Lunch
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Refreshing Salmon & Veggie Salad

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25min

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2 servings

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This delightful Salmon & Veggie Salad is a perfect blend of tender, flaky salmon, crisp fresh vegetables, and a tangy lemon dill dressing. Packed with heart-healthy omega-3 fatty acids and an array of vitamins and minerals, this salad is as nutritious as it is delicious. It's quick to prepare, making it an ideal choice for a light lunch or dinner. The bright colors and refreshing flavors will awaken your taste buds and leave you feeling satisfied.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Fish

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat oven

Preheat oven to 400°F (200°C).

2
Season the salmon

Place salmon fillets on a baking sheet lined with parchment paper. Drizzle with 1/2 tablespoon olive oil and season with salt and pepper.

3
Bake the salmon

Bake salmon in preheated oven until easily flaked with a fork, about 10-12 minutes.

4
Chop the vegetables

While salmon is baking, slice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and roughly chop the dill. Add to a large bowl with mixed greens.

5
Make the dressing

Zest and juice the lemon. Mince the garlic. In a small bowl, whisk together lemon zest, 2 tablespoons lemon juice, 1 1/2 tablespoons olive oil, Dijon mustard, honey, minced garlic, 1/8 teaspoon salt and a pinch of black pepper.

6
Assemble the salad

Flake the baked salmon into large pieces. Add to bowl with vegetables and pour dressing over. Toss gently to combine.

7
Serve

Divide salad between two plates and serve immediately.

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