Salmon Salad
User Reviews
5
Salmon Salad
Description
The Salmon Salad features salmon fillets seasoned with Italian herbs and cooked in olive oil until browned and cooked through. The salad bed mixes fresh romaine lettuce with bright cherry tomatoes, sliced cucumber, kalamata olives, thin red onion slices, crumbled feta cheese, fresh dill, and green bell pepper for variety in texture and taste. The dressing, made from olive oil, Dijon mustard, red wine vinegar, lemon juice, and seasonings, adds a mild acidity and herbaceous flavor that complements the fish and vegetables.
This dish brings together the rich, tender salmon with crunchy vegetables, creamy avocado, and salty feta, creating a balanced and pleasing mouthfeel. It’s suitable as a stand-alone meal or a satisfying lunch offering both nutrition and fresh flavors.
Using fresh or wild-caught salmon is preferred for optimal taste, but farmed or frozen salmon also works well. After cooking, the salmon is rested to retain juiciness, then placed over the salad just before serving. The salad can be customized by cutting the salmon into smaller pieces if preferred.
Ingredients
For the salad
- 1 pound salmon 3-4 ounces each, fillets
- 1 teaspoon Italian seasoning dried
- salt to taste
- black pepper to taste
- 2 teaspoons olive oil
- 4 cups romaine lettuce chopped
- 1 cup cherry tomato halved
- 1 cup cucumber quartered and sliced
- 1/2 cup kalamata olives halved
- 1/4 cup red onion thinly sliced
- 1/3 cup feta cheese crumbled
- 1/4 cup dill minced, fresh
- 1/2 cup green bell pepper chopped
- 1 avocado peeled, pitted and sliced
For the dressing
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon oregano dried
- salt to taste
- black pepper to taste
Instructions
- Season the salmon fillets with the Italian seasoning, salt and pepper.
- Heat the 2 teaspoons olive oil in a large pan over high heat.
- Add the salmon and cook for 4-6 minutes per side or until browned and cooked through.
- While the salmon is cooking, place the lettuce, tomato, cucumber, olives, red onion, feta, dill and bell pepper in a large bowl. Toss gently to combine. Arrange the avocado over the top.
- In a small bowl, whisk together all the ingredients for the dressing.
- Let the salmon cool for 5-7 minutes. Place the salmon fillets over the lettuce mixture. Drizzle the dressing over the salad, then serve.
Notes
- Opt for fresh or wild-caught salmon when available for best flavor, though farmed, frozen, or canned salmon can be substituted if needed.
- You can serve the salmon as whole fillets atop the salad or cut into bite-sized pieces before cooking for easier eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 11g | 4% |
| Protein | 26g | 52% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 73mg | 24% |
| Sodium | 481mg | 20% |
| Potassium | 1078mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 4765IU | 95% |
| Vitamin C | 21.1mg | 23% |
| Calcium | 128mg | 13% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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