Description
This fresh and healthy Salmon Salad features seared salmon fillets paired with a vibrant mix of baby romaine lettuce, cucumbers, cherry tomatoes, red onions, and creamy avocado. Tossed in a tangy lemon and dill dressing, it's perfect for a quick and nutritious meal.
Ingredients
Scale
- 4 skinless salmon fillets (4 oz each)
- 6 cups baby romaine lettuce
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- ½ red onion, diced
- 1 avocado, sliced
- 8 tbsp olive oil (plus extra for cooking)
- 6 tbsp fresh lemon juice
- 2 tbsp red wine vinegar
- 2 tbsp fresh dill, minced
- 2 tsp dried oregano
- Salt and fresh cracked black pepper to taste
Instructions
- Prepare the Dressing: In a mason jar, combine olive oil, lemon juice, vinegar, dill, oregano, salt, and pepper. Shake well to mix.
- Marinate the Salmon: Coat salmon fillets with the dressing and let them sit for 15 minutes at room temperature.
- Cook the Salmon: Heat a skillet over medium heat, add olive oil, and sear salmon for 4 minutes per side or until cooked through. Remove and set aside.
- Assemble the Salad: In a large bowl, combine lettuce, cucumber, tomatoes, red onion, and avocado. Add salmon and drizzle with remaining dressing. Toss gently to coat.
Notes
- For extra flavor, let the salmon marinate longer, up to 30 minutes.
- Use fresh herbs if available for the best taste.
- You can substitute the salmon with other fish or plant-based proteins for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 548 kcal
- Sodium: 657mg
- Fat: 43g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 62mg