Seaside Salmon Salad
Dive into coastal flavors with this vibrant Seaside Salmon Salad, a refreshing and nutritious dish brimming with Mediterranean-inspired ingredients. Succulent baked salmon, lightly seasoned and flaked into hearty chunks, takes center stage atop a crisp bed of romaine lettuce, juicy cherry tomatoes, crunchy cucumbers, and tangy red onions. A creamy yet tangy lemon-dill vinaigrette, made with Greek yogurt for a healthy twist, ties the flavors together beautifully, while briny capers and buttery avocado slices add a luxurious touch. Perfect for a quick 25-minute dinner or an impressive lunch salad, this recipe is packed with fresh, wholesome ingredients and is as satisfying as a seaside escape.
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Recipe Information
Ingredients
- 2 pieces (6 ounces each) salmon fillet
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons (fresh, chopped) dill
- 2 tablespoons Greek yogurt
- 6 cups (chopped) romaine lettuce
- 1 cup (halved) cherry tomatoes
- 1 medium (sliced) cucumber
- 1 small (thinly sliced) red onion
- 1 large (sliced) avocado
- 2 tablespoons capers
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Rub the salmon fillets with 1 tablespoon of olive oil, and season with half of the salt and pepper. Place the fillets on the prepared baking sheet, skin-side down.
Bake the salmon for 10-12 minutes, or until it flakes easily with a fork. Remove from the oven and let cool slightly.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, dill, Greek yogurt, and the remaining salt and pepper to create the vinaigrette.
In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber slices, red onion, and capers.
Once the salmon has cooled slightly, flake it into large chunks and add it to the salad.
Drizzle the lemon-dill vinaigrette over the salad and toss gently to combine.
Top the salad with sliced avocado, and serve immediately for a fresh and healthy meal.
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 24.3 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 2686 mg | 117% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 16.6 g | ||
| Protein | 99.8 g | 200% | |
| Vitamin D | 46.6 mcg | 233% | |
| Calcium | 253 mg | 19% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3820 mg | 81% | |
*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.
