5 from 12 votes
Salmon Chimichurri Salad
Salmon Chimichurri Salad features pan-seared salmon filets served over crisp chopped romaine, garnished with tangy feta, roasted pumpkin seeds, and thinly sliced red onions. The fresh cilantro chimichurri dressing combines herbs, garlic, lime, and vinegar for a bright, herbal vinaigrette that complements the salmon’s richness. This salad balances heartiness from the fish with fresh and crunchy salad elements.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
2
servings
Calories:
533 kcal
Course:
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!
Cup of Yum
Notes
- Nutrition information provided is an estimate; adjust seasoning and portions as needed.
Nutrition Information
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 533
% 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.