5.0 from 12 votes
Salmon Chimichurri Salad
This Salmon Chimichurri Salad is healthy, flavorful, and topped with the most irresistible cilantro chimichurri dressing!
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 servings
Calories: 533 kcal
Course:
Salad
Ingredients
- 8-10 oz salmon filets (4-5 oz each)
- salt and pepper to taste
- 1 TBSP olive oil
- 2-3 cups chopped romaine lettuce
- ¼-⅓ cup red onion , thinly sliced
- ¼ cup crumbled Feta cheese
- 2-4 TBSP roasted salted pepitas (pumpkin seeds)
Cilantro Chimichurri Dressing
- ½ cup fresh chopped cilantro
- ⅓ cup fresh chopped scallions aka green onion – white + green parts
- 2 fresh garlic cloves (must be fresh – no jars or tubes)
- ⅓ cup olive oil plus extra to taste
- 1 TBSP fresh squeezed lime juice
- 1 TBSP red wine vinegar
- ½ tsp coarse kosher salt
- 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 Facts below are estimated for both salad and dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Calories
533kcal
(27%)
Carbohydrates
9g
(3%)
Protein
28g
(56%)
Fat
62g
(95%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
14g
Monounsaturated Fat
37g
Trans Fat
1g
Cholesterol
79mg
(26%)
Sodium
868mg
(36%)
Potassium
865mg
(25%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
4739IU
(95%)
Vitamin C
19mg
(21%)
Calcium
156mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2servings
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.