Superfood Salmon Salad
User Reviews
4.9
Superfood Salmon Salad
Description
Superfood Salmon Salad features salmon fillets cooked in avocado oil until golden brown on the outside and medium-rare inside, providing a succulent centerpiece. The salad base combines kale and romaine lettuce, adding a robust leafy backdrop. Sweet potato croutons contribute a crispy, slightly sweet element, while pickled red onions bring acidity and a tangy bite. Crumbled feta cheese adds a salty creaminess, and pepitas offer a nutty crunch. The lemon vinaigrette ties the components together with a zesty, citrus-forward dressing. Topped with sliced avocado, this salad balances richness with fresh, bright notes.
This salad can be served as a wholesome lunch or light dinner. Its balanced ingredients cover proteins, healthy fats, and greens, making it suitable when a nourishing but not heavy meal is desired. The pickled onions and lemon vinaigrette prevent the dish from feeling bland or dense, while the sweet potato croutons add a satisfying textural contrast.
For variations, the dressing may be swapped for options like balsamic or apple cider vinaigrette. The feta cheese can be omitted for a dairy-free version. The ingredient list allows flexibility, letting you adapt the greens or toppings based on what is available.
Ingredients
- 2-4 oz salmon fillets
- 1 Tablespoon avocado oil
- salt to taste, sea salt
- black pepper to taste, sea salt
- 4 cups kale or spring mix, baby kale
- 4 cups romaine lettuce or spring mix, baby kale
- 2 cups sweet potato croutons
- ½ avocado sliced
- ¼ cup red onion pickled
- ¼ cup feta cheese crumbled
- 2 Tablespoons Pepitas
- lemon vinaigrette dressing
Instructions
- Make pickled red onions, the lemon vinaigrette dressing and bake your sweet potato croutons.
- Season salmon filets with sea salt and ground pepper. Heat oil in a large skillet (a cast-iron works great) over medium-high heat. Place salmon in pan, skin side up for about 4 minutes or until the flesh is golden brown. Turn and cook until salmon is medium-rare, about 4 more minutes.
- In a salad bowl, toss greens with sweet potato croutons, pickled red onions, feta and pepitas.
- Divide between 2 plates. Top salad with salmon and avocado. Then drizzle with the lemon vinaigrette. Season with additional salt and pepper, to taste.
Notes
- Pickled red onions and lemon vinaigrette can be prepared in advance to save time.
- Omit feta cheese for a dairy-free version without losing texture variety.
- Feel free to customize salad greens and mix-ins based on your pantry or preference.
- Alternate dressings such as balsamic or apple cider vinaigrette also pair well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 1salad without dressing | |
| Calories | 476kcal | 24% |
| Carbohydrates | 38g | 13% |
| Protein | 32g | 64% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 82mg | 27% |
| Sodium | 650mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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