Salmon Salad for Lunch
Salmon Salad for Lunch is a vibrant and nutritious dish that combines flaky salmon with crunchy vegetables, all drizzled in a zesty dressing. This easy-to-make salad offers a delightful balance of flavors and textures, making it perfect for busy weekdays or weekend gatherings. Packed with protein and fresh ingredients, it’s not just a meal but an experience that will leave you feeling satisfied and energized.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 (6 oz) fresh salmon fillet
- 2 cups mixed greens (baby spinach, arugula, romaine)
- 1 medium cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/4 medium red onion, thinly sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the salmon on the sheet, season with salt and pepper, and bake for 15-20 minutes until flaky.
- While the salmon bakes, chop mixed greens, slice cucumber, halve cherry tomatoes, and thinly slice red onion.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Flake the cooked salmon into large chunks.
- In a large bowl or platter, combine mixed greens, cucumbers, cherry tomatoes, red onion slices, and flaked salmon. Drizzle with dressing and toss gently.
- Serve immediately or chill slightly before serving for enhanced flavors.
Nutrition
- Serving Size: 1 salad (approx. 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg