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.
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.
Notes
Picking Salmon: Flesh should have a bright orange-red hue with nice marbling, and there shouldn't be any low tide, fishy-type smells.
Cooking: Don't overcook the salmon; it's done when it flakes easily or registers at 145˚F on an instant-read meat thermometer.
Let it Rest: After cooking, allow the salmon to rest for a few minutes.
Add Grains: Toss in quinoa, farro, or brown rice for a heartier dish.
Cheese It Up: Add feta, goat cheese, or blue cheese for an extra punch.
Mix in Seeds: Consider sunflower seeds or pepitas. Swap walnuts for cashews or pistachios.
Herbs: Experiment with basil, dill, or cilantro for a fresh twist.
Switch Proteins: Swap out the salmon for chicken or shrimp.