Mediterranean Diet Salmon Carpaccio
Elevate your appetizer game with Mediterranean Diet Salmon Carpaccio, a luxurious yet light dish that showcases the natural elegance of fresh salmon. Infused with zesty lemon, fragrant fresh herbs like dill and parsley, and the rich complexity of extra virgin olive oil, this recipe highlights the principles of Mediterranean cuisine—refreshing and wholesome flavor combinations that feel indulgent yet nutritious. Each delicate slice of salmon is adorned with briny capers, peppery arugula, and the nutty creaminess of shaved Parmesan cheese for a well-rounded bite. Ready in just 20 minutes and requiring no cooking, it's the perfect choice for an effortlessly sophisticated starter or a light main course that celebrates the bounty of fresh, heart-healthy ingredients. Seasoned simply with sea salt and freshly cracked black pepper, this dish is as beautiful to serve as it is delicious to eat, making it an ideal addition to any Mediterranean-inspired menu.
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Recipe Information
Ingredients
- 200 grams fresh salmon fillet, skinless
- 1 whole lemon
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon capers
- 1 tablespoon fresh dill
- 1 tablespoon fresh parsley
- 1 cup arugula
- 30 grams parmesan cheese, shaved
Instructions
Place the salmon fillet in the freezer for 15 minutes. This makes it easier to slice thinly.
While the salmon is in the freezer, zest the lemon and then cut it in half to juice. Set both the zest and juice aside.
Remove the salmon from the freezer and, using a sharp knife, slice it as thinly as possible against the grain. Arrange the slices neatly on a large serving platter.
In a small bowl, mix the lemon juice, olive oil, sea salt, and black pepper. Whisk the mixture until emulsified.
Drizzle the olive oil and lemon mixture evenly over the arranged salmon slices.
Scatter capers across the salmon for bursts of briny flavor.
Chop the fresh dill and parsley finely and sprinkle over the salmon.
Top with a handful of arugula, ensuring an even distribution over the salmon.
Using a vegetable peeler, shave thin slices of parmesan cheese and sprinkle over the carpaccio.
Finish with a sprinkle of lemon zest for an added citrusy aroma.
Serve immediately as an appetizer or a light main dish.
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1942 mg | 84% | |
| Total Carbohydrate | 8.7 g | 3% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.9 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 26.5 mcg | 132% | |
| Calcium | 413 mg | 32% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 968 mg | 21% | |
*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.
