Preserved Lemon Salmon and Caper Salad
Elevate your salad game with this vibrant and flavor-packed Preserved Lemon Salmon and Caper Salad! Featuring tender, oven-roasted salmon fillets flaked into hearty chunks, this dish is brightened with the tangy zest of preserved lemon rind and the briny bite of capers. Nestled atop a bed of crisp mixed greens, cherry tomatoes, cucumbers, and slivers of red onion, every bite is a perfect balance of refreshing and savory. A zesty homemade lemon dressing, infused with Dijon mustard and a touch of honey, ties it all together. Not only is this salad a visual showstopper, but it also comes together in just 30 minutes, making it an ideal choice for a quick yet impressive lunch or dinner. Perfect for seafood lovers and anyone craving a Mediterranean-inspired meal, this wholesome salad is a must-try!
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) salmon fillet
- 1 whole preserved lemon
- 3 tablespoons capers
- 4 tablespoons olive oil
- 6 cups mixed salad greens
- 1 cup, halved cherry tomatoes
- 1 small, sliced cucumber
- 0.5 small, thinly sliced red onion
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Place the salmon fillets on the prepared baking sheet. Drizzle 2 tablespoons of olive oil over the fillets and season with a pinch of salt and black pepper. Roast in the oven for 12-15 minutes, or until the salmon flakes easily with a fork. Remove from the oven and let cool slightly.
While the salmon cooks, prepare the preserved lemon by rinsing it under cold water to remove excess salt. Scoop out the pulp, leaving only the rind. Finely chop the rind and set aside.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to create the dressing.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, red onion, capers, and chopped preserved lemon rind.
Flake the roasted salmon into large chunks and add it to the salad bowl.
Drizzle the dressing over the salad and gently toss to combine. Be careful not to break up the salmon too much.
Divide the salad among four plates and serve immediately. Enjoy your vibrant and flavorful Preserved Lemon Salmon and Caper Salad!
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.8 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 21.4 mcg | 107% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 841 mg | 18% | |
*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.
