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Salmon Salad

Perfectly seared salmon fillets with cucumber, tomatoes, bell pepper, onion, olives, lettuce, and avocado tossed in an incredible garlic lemon dressing. Refreshing and beautiful, flavor-packed and oh-so-healthy. And it's easy to make; the perfect hassle-free lunch or dinner.
Course Lunch, Salad
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2
Calories 531kcal
Author Imma

Ingredients

Marinade/Dressing

  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) red wine vinegar (optional)
  • 1 teaspoon (4g) Dijon mustard
  • 1 tablespoon (15g) fresh dill
  • 1 teaspoon (4g)  garlic, minced
  • ¼ teaspoon (1g) onion powder
  • ½ teaspoon (2g)  dried Italian seasoning
  • 1 teaspoon (5g)  salt
  • ½ teaspoon (2g) pepper
  • 2 4-6-ounce skinless salmon fillets

Salad

  • 4 cups (188g)  Romaine lettuce leaves, washed and dried
  • 1 cup (119g) cucumber, quartered
  • 2 cups (400g)  cherry tomatoes, halved
  • 1  red onion, sliced
  • ½ cup (75g) red bell pepper, sliced
  • cup (60g)  black olives, halved
  • 1  avocado, sliced
  • lemon wedges, for garnish

Instructions

  • In a small bowl, Whisk together all of the salad dressing ingredients: olive oil, lemon juice, vinegar, mustard, dill, garlic, onion powder, Italian seasoning, salt, and pepper. Set aside in the refrigerator.
  • Season salmon with salt and pepper, and heat 1 tablespoon of oil in a skillet or grill pan over medium-high heat. Sear salmon on both sides until crispy and cooked to your liking.
  • While the salmon is cooking, prepare the salad ingredients and mix them in a plate or bowl.
  • Arrange salmon over salad, and drizzle with the salad dressing. Serve with avocado and lemon wedges.

Notes

  • Make the dressing ahead: Salad dressing can be made a few days ahead and stored in the refrigerator. Bring to room temperature before using.
  • Make it colorful: Use different colors of bell peppers if you want a more Instagram-worthy plating.
  • Mix and Match: Don’t be afraid to mix and match other meats, such as chicken, tuna, or shrimp, with this dish. You’ll never know what’ll surprise you.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition

Serving: 1salad | Calories: 531kcal | Carbohydrates: 36g | Protein: 8g | Fat: 44g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Cholesterol: 1mg | Sodium: 1645mg | Potassium: 1518mg | Fiber: 14g | Sugar: 14g | Vitamin A: 4008IU | Vitamin C: 161mg | Calcium: 143mg | Iron: 4mg