Crisp greens and vibrant veggies are tossed together with perfectly roasted salmon, crunchy walnuts, creamy avocado, fresh parsley, and a bright lemon-dijon dressing in this perfect Chopped Salmon Salad.
Servings : 2servings
Prep Time 10 minutesmins
Cook Time 12 minutesmins
Total Time 25 minutesmins
Ingredients
For the salmon salad
2fillets salmon,about 4 to 5 ounces each
1tablespoonolive oil
1teaspoonsea salt
½teaspoonfreshly ground black pepper
4cupstorn romaine lettuce
2smallParisian cucumbers,or use 1/3 English cucumber, sliced into rounds
10cherry tomatoes,halved
½smallred onion,sliced paper thin
½cupfinely chopped fresh parsley
½cuptoasted walnuts
1avocado,sliced
For the lemon-dijon dressing
¼cupolive oil
2tablespoonsfresh lemon juice
1teaspoonDijon mustard
½teaspoonhoney
¼teaspoonsalt
Instructions
Prep. Preheat the oven to 400°F and line a baking sheet with aluminum foil.
Roast the salmon. Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 12 to 14 minutes or until flaky and the internal temperature of the salmon registers at 145˚F. Remove from the oven and let it cool while you make the salad.
Make the salad. In a large mixing bowl, combine the lettuce, sliced cucumbers, cherry tomatoes, red onion, and parsley. Set aside.
Make the dressing. In a separate bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey, and salt.
Dress the salad. Drizzle the dressing over the salad and toss gently to coat all of the ingredients.
Serve. Divide the salad between two bowls and top with sliced avocado. Break the roasted salmon into bite-size pieces and add to the bowls.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.