Warm Salmon Salad a La Provencal
Elevate your weeknight dinners with this exquisite Warm Salmon Salad à La Provençal, a vibrant and healthy dish that brings the flavors of southern France straight to your table. Perfectly seared salmon fillets are paired with a medley of roasted zucchini, cherry tomatoes, and red bell peppers, all tossed in a tangy homemade Dijon mustard and lemon vinaigrette. Kalamata olives add a briny kick, while fresh thyme infuses the salad with aromatic Provençal charm. Served over a bed of crisp mixed baby greens, this warm salad strikes the perfect balance between comfort food and light elegance. Ready in just 45 minutes, it's an ideal option for a wholesome, Mediterranean-inspired meal that's as nourishing as it is delicious.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 minced garlic cloves
- 2 cups (halved) cherry tomatoes
- 1 medium (sliced) zucchini
- 1 medium (sliced) red bell pepper
- 1 cup (pitted and sliced) Kalamata olives
- 5 cups mixed baby greens
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1 teaspoon (chopped) fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
In a mixing bowl, toss the cherry tomatoes, zucchini slices, and red bell pepper slices with 1 tablespoon of olive oil, half the minced garlic, 1/4 teaspoon salt, and a pinch of black pepper. Spread the vegetables on a baking sheet lined with parchment paper and roast for 20 minutes, stirring halfway through.
While the vegetables are roasting, prepare the salmon. Season the fillets on both sides with a light sprinkle of salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side up in the pan and sear for 4 minutes. Flip the fillets over and cook for another 3-4 minutes, or until the salmon is opaque and flakes easily with a fork. Remove from heat and let rest.
To make the vinaigrette, whisk together 2 tablespoons of olive oil, lemon juice, dijon mustard, honey, fresh thyme, the remaining minced garlic, and a pinch of salt and pepper in a small bowl.
In a large salad bowl, arrange the mixed baby greens as the base. Top with the roasted vegetables, Kalamata olives, and seared salmon fillets (either whole or flaked into pieces).
Drizzle the vinaigrette over the salad and give it a gentle toss to combine. Serve warm and enjoy your Warm Salmon Salad a La Provencal!
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.6 g | 252% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 6679 mg | 290% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 34.1 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2466 mg | 52% | |
*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.
