Broiled Salmon Salad
Brighten up your mealtime with this vibrant and healthy Broiled Salmon Salad, a perfect combination of bold flavors and fresh, wholesome ingredients. This recipe features tender, flaky salmon fillets brushed with a tantalizing olive oil and spice mixture—garlic powder, paprika, and black pepper—then broiled to perfection for a crispy, golden finish. Nestled on a bed of crisp spring mix lettuce, juicy cherry tomatoes, refreshing cucumber slices, creamy avocado, and a zing of red onion, this salad is tossed in a tangy balsamic vinaigrette that ties it all together. Ready in just 30 minutes, this dish is as quick as it is nutritious, making it an excellent option for a light yet satisfying lunch or dinner. Garnish with lemon wedges for an extra burst of brightness, and enjoy a restaurant-quality meal from the comfort of your home.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Salmon fillets
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 cups Spring mix lettuce
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 0.25 cup Red onion, thinly sliced
- 1 medium Avocado, diced
- 0.5 cup Balsamic vinaigrette dressing
- 4 pieces Lemon wedges
Instructions
Preheat your oven's broiler to high and position the oven rack about 6 inches from the heat source.
Line a baking sheet with aluminum foil and lightly grease with 1/2 tablespoon of olive oil.
Pat the salmon fillets dry with a paper towel and place them skin-side down on the prepared baking sheet.
In a small bowl, mix together 1.5 tablespoons of olive oil, garlic powder, paprika, salt, and black pepper to form a paste.
Brush the olive oil mixture evenly over the top of each salmon fillet.
Broil the salmon for 8-10 minutes, or until the fish flakes easily with a fork and is cooked to your desired doneness.
While the salmon is cooking, prepare the salad by combining the spring mix lettuce, cherry tomatoes, cucumber slices, red onion slices, and diced avocado in a large bowl.
Toss the salad with the balsamic vinaigrette dressing until evenly coated.
Once the salmon is cooked, remove it from the oven and let it rest for 2 minutes.
Plate the salad onto individual serving dishes and top each plate with a salmon fillet.
Garnish with lemon wedges on the side and serve immediately.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 756 mg | 33% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 9.4 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 551 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
