Salmon Salad
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Salmon Salad
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This summer-ready 25-minute Salmon Salad is loaded with fresh veggies and succulent seared salmon. Tossed together in a light lemon and dill dressing, it's the perfect, easy weeknight meal.
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Ingredients
- 4 salmon skinless fillets, about 4-ounce each
- 6 cups Baby Romaine Lettuce
- 1 English cucumber diced.
- 1 pint grape tomatoes I love the baby heirloom grape tomatoes!, halved, or cherry tomatoes
- ½ red onion diced.
- 1 avocado sliced or diced
- 8 Tablespoons olive oil plus extra for cooking the salmon
- 6 Tablespoons lemon juice fresh
- 2 Tablespoons red wine vinegar
- 2 Tablespoons dill minced, fresh
- 2 teaspoons oregano dried
- 1 teaspoon salt
- black pepper fresh cracked, to taste
Instructions
- Remove the salmon fillets from their packaging, pat dry with paper towels and allow to sit at room temperature for approximately 15 minutes.
- In a mason jar, or measuring cup, add the olive oil, lemon juice, vinegar, dill, oregano, salt and a few turns of cracked pepper.
- Close the lid and shake until combined. (Or use a whisk)
- Add ½ cup of the dressing to a shallow dish.
- Take each salmon fillet and coat both the front and back with the dressing. Set them aside.
- Heat a steel skillet over medium heat. After a few minutes, add a drop of water and if it sizzles and skips around the pan, it’s ready.
- Add one tablespoon of olive oil and then add two fillets to the pan. (You don’t want them to be crowded so you may need to cook them in shifts.)
- Set a timer for 4 minutes and don’t move them.
- Once the timer goes off, gently flip each fillet to the other side and cook for an additional 4 minutes or until a thermometer inserted into the center of the filet reaches 120 degrees.
- Remove to a plate and set aside.
- Add the lettuce, cucumbers, tomatoes, onion and salmon to a large tray or bowl.
- Add the remaining dressing and toss to coat before serving.
Nutrition Information
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Serving
1salmon fillet with salad
Calories
548kcal
(27%)
Carbohydrates
18g
(6%)
Protein
26g
(52%)
Fat
43g
(66%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
28g
(140%)
Cholesterol
62mg
(21%)
Sodium
657mg
(27%)
Potassium
1402mg
(30%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
6951IU
(139%)
Vitamin C
47mg
(52%)
Calcium
90mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Serving | 1salmon fillet with salad | |
| Calories | 548kcal | 27% |
| Carbohydrates | 18g | 6% |
| Protein | 26g | 52% |
| Fat | 43g | 66% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 28g | 140% |
| Cholesterol | 62mg | 21% |
| Sodium | 657mg | 27% |
| Potassium | 1402mg | 30% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 6951IU | 139% |
| Vitamin C | 47mg | 52% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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