Salmon Chimichurri Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
2 servings
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Calories
533 kcal
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Course
Salad
Salmon Chimichurri Salad
Description
This Salmon Chimichurri Salad centers on fresh salmon filets seasoned and cooked, then complemented by a salad of chopped romaine lettuce, red onion slices, crumbled feta cheese, and roasted pumpkin seeds. The chimichurri dressing, made from finely chopped cilantro, scallions, fresh garlic, olive oil, lime juice, and red wine vinegar with seasoning of salt, oregano, and pepper, offers a zesty, herbal quality to the dish.
The dressing is prepared by chopping the herbs and mincing the garlic, then mixing with the acidic and oil components. Allowing the dressing to rest for 15 to 20 minutes melds the flavors well, and it can be made ahead and refrigerated. The salad components are combined just before serving, with the option to mellow raw red onion’s sharpness by rinsing or quick marinating in oil and vinegar.
This dish pairs well as a light lunch or dinner with a focus on fresh, bright flavors accompanying the fatty texture of the salmon. The inclusion of pumpkin seeds adds a nice roasted crunch contrasting with creamy feta and tender salmon. The chimichurri dressing enhances the overall freshness of the salad.
Ingredients
- 8-10 oz salmon 4-5 oz each, filets
- salt to taste
- black pepper to taste
- 1 TBSP olive oil
- 2-3 cups romaine lettuce chopped
- ¼-⅓ cup red onion , thinly sliced
- ¼ cup feta cheese crumbled
- 2-4 TBSP pumpkin seeds pumpkin seeds, roasted, salted
Cilantro Chimichurri Dressing
- ½ cup cilantro fresh, chopped
- ⅓ cup scallions aka green onion - white + green parts, fresh, chopped
- 2 garlic must be fresh - no jars or tubes, fresh cloves
- ⅓ cup olive oil plus extra to taste
- 1 TBSP lime fresh squeezed juice
- 1 TBSP red wine vinegar
- ½ tsp kosher salt coarse
- ¼-½ tsp dried oregano leaves
- ⅛-¼ tsp black pepper
Instructions
- First make the cilantro chimichurri dressing.
- Aim for 1/2 cup (packed) of cilantro. Mostly leaves with the smaller portions of stems left on for easy chopping. Finely chop. Remove the root portion of the green onions (scallions) and thinly slice/chop. Add to a medium bowl with the cilantro. Smash, peel, and finely mince fresh garlic.
- To your bowl add the minced garlic, avocado oil, olive oil, freshly squeezed lime juice, and red wine vinegar. Season with adding salt, dried oregano leaves, and pepper.
- Mix well and allow chimichurri to sit for 15-20 minutes before serving to help the flavors mingle. You can even make this dressing in advance and let it chill in the fridge overnight before using.
- If raw red onion is preferred, simply run thinly sliced onion under cold water to mellow the sharpness of the onion. For speedy marinated red onion (my FAVORITE!) add a splash of oil and vinegar to the onion in a small bowl. Mix well and allow to marinate while the salmon cooks.
- Next cook the salmon.
- Season both sides with salt and pepper. Heat oil in a 10-12 inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon filets, without moving, until golden, approx. 4 minutes. Carefully flip heat to medium. Continue cooking until done to your liking, 3 to 5 minutes more. Cook time will depend on thickness of filet.
- Divide chopped lettuce between two bowls. Lightly toss with 1-2 TBSP of chimichurri dressing. Add red onion, feta, and pepitas. Top with freshly cooked salmon and serve with remaining dressing for drizzling. Enjoy!
Notes
- Nutrition information provided is an estimate; adjust seasoning and portions as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Calories | 533kcal | 27% |
| Carbohydrates | 9g | 3% |
| Protein | 28g | 56% |
| Fat | 62g | 95% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 37g | 185% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 868mg | 36% |
| Potassium | 865mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 4739IU | 95% |
| Vitamin C | 19mg | 21% |
| Calcium | 156mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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