Easy Flavor-Packed Salmon Salad
A healthy weeknight dinner that combines flaky salmon, crisp vegetables, and a zesty dressing.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Salad Spinner
Ingredients
- 1 pound Salmon Fillet Skinless for easy flaking.
- 4 cups Mixed Greens Can include spinach, arugula, and romaine.
- 1 medium Cucumber Diced.
- 1 cup Cherry Tomatoes Halved.
- 0.25 small Red Onion Thinly sliced.
- 1 ripe Avocado Diced.
- 3 tablespoons Olive Oil Extra virgin.
- 1 lemon Lemon Juice Juiced.
- to taste Salt
- to taste Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the salmon fillet dry and season with salt and pepper.
- Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes.
- Wash and prepare the mixed greens, then chop the cucumber, halve the cherry tomatoes, slice the red onion, and dice the avocado.
- Once the salmon is cooked, allow it to cool for a few minutes before flaking it into bite-sized pieces.
- In a large mixing bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, and avocado.
- Whisk together the olive oil and lemon juice, then season with salt and pepper.
- Gently fold the flaked salmon into the salad mixture.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately or chill for a few minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days.