Recipe details
Lunch
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Refreshing Salmon & Veggie Salad
25min
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
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Eggs
Fish
Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven
Preheat oven to 400°F (200°C).
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.
Bake the salmon
Bake salmon in preheated oven until easily flaked with a fork, about 10-12 minutes.
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.
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.
Assemble the salad
Flake the baked salmon into large pieces. Add to bowl with vegetables and pour dressing over. Toss gently to combine.
Serve
Divide salad between two plates and serve immediately.
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