Roasted Salmon Salad
Indulge in the vibrant flavors of this Roasted Salmon Salad, a perfect blend of wholesome ingredients and refreshing textures. Tender, flaky salmon fillets are oven-roasted to perfection and paired with crisp mixed greens, juicy cherry tomatoes, crunchy cucumber, and tangy red onion. A sprinkle of crumbled feta cheese adds richness, while a zesty homemade lemon-dill dressing ties it all together with a subtle sweetness from honey and a hint of Dijon mustard. This quick and healthy recipe is ready in just 27 minutes, making it an ideal choice for a light lunch or dinner. Packed with omega-3s, fresh vegetables, and Mediterranean-inspired flavors, this salmon salad is as nutritious as it is delicious. Serve it up for a cozy night in or as an impressive yet effortless meal for guests.
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Recipe Information
Ingredients
- 4 ounces salmon fillet
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 cucumber
- 0.25 red onion
- 0.25 cups feta cheese, crumbled
- 1 tablespoon fresh dill
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 2 tablespoons extra virgin olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper.
Pat the salmon fillet dry with paper towels. Brush with 1 tablespoon of olive oil and drizzle 1 tablespoon of lemon juice over it.
Sprinkle the salmon with garlic powder, salt, and black pepper. Place it on the prepared baking sheet, skin-side down.
Roast the salmon in the preheated oven for 10-12 minutes, or until the flesh is opaque and flakes easily with a fork. Remove and let it cool slightly.
While the salmon is cooking, prepare the salad. Slice the cucumber into thin rounds and halve the cherry tomatoes. Thinly slice the red onion into rings.
In a large mixing bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, and red onion.
To make the dressing, whisk together the remaining 1 tablespoon of lemon juice, honey, Dijon mustard, fresh dill, and extra virgin olive oil in a small bowl. Season to taste with a pinch of salt and pepper.
Flake the roasted salmon into bite-sized pieces and add it to the salad bowl, along with the crumbled feta cheese.
Drizzle the dressing over the salad, and toss gently to combine. Serve immediately and enjoy!
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 12.8 g | 5% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.6 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 131 mg | 10% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 703 mg | 15% | |
*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.
