0 from 3 votes
Salmon Strawberry Salad with Poppyseed Dressing
Pan-seared salmon, fresh berries, and a sweet poppy seed dressing combine in this salmon strawberry salad. It's a perfect summer entrée!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 people
Calories: 338 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 8 ounces salmon (2 fillets)
- 1 tablespoon oil
- 1 tablespoon butter
- Pinch sea salt
- Pinch pepper
- 4 ounces mixed leafy greens (I use a spring mix with arugula and spinach)
- 4 sweet mini bell peppers, sliced + seeds removed (Or use 1 regular sweet bell pepper, diced)
- 1 avocado, diced
- 1 cup quartered strawberries (fresh, not frozen or dried)
- ½ cup blueberries (or use diced pineapple, kiwi or another berry)
Dressing:
- ⅛ cup olive oil
- 2 tablespoons apple cider vinegar (or use wine or rice vinegar)
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 teaspoons poppy seeds
- ¼ teaspoon sea salt
Instructions
- Pat salmon dry. Sprinkle fillets on both sides with salt and pepper.Allow fillets to rest at room temperature for about 15 minutes. (Cold salmon is more difficult to sear.)
- Add olive oil and butter to a heavy pan. Melt butter over medium heat.Place the fillets skin-side down in the pan and cook 2-4 minutes, depending on the thickness of the fillets. (If your salmon fillets don't have skin, it doesn't matter which side you cook first.)As the salmon cooks, the flesh will begin to turn opaque from the bottom up. When the fish has cooked halfway through, it's ready to flip.Avoid touching the fish until the fish is ready to flip.
- Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.Cook fish another 2-4 minutes until done. Timing will depend on the thickness of the fillet. (Watch the sides of the fillets to see when the fish is done cooking. It's finished as soon as there are no more translucent patches and it's fully opaque.)
- Remove fish from the pan, flake it apart with a fork. Discard skin if desired. Cover fish to keep it hot.
- Whisk together the dressing ingredients. Drizzle about ¼ of the dressing over the lettuce and toss.Add the bell peppers, avocado, fruit and seeds and toss again.
- Add salmon to salad and serve immediately, along with extra dressing.
Cup of Yum
Nutrition Information
Calories
338kcal
(17%)
Carbohydrates
17g
(6%)
Protein
14g
(28%)
Fat
25g
(38%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
14g
Trans Fat
0.1g
Cholesterol
39mg
(13%)
Sodium
248mg
(10%)
Potassium
724mg
(21%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
1399IU
(28%)
Vitamin C
70mg
(78%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 338
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 14g | 28% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 39mg | 13% |
| Sodium | 248mg | 10% |
| Potassium | 724mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 1399IU | 28% |
| Vitamin C | 70mg | 78% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.