Easy Fresh Salmon Salad
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Looking for a healthy salad idea? Look no further than this easy fresh salmon salad recipe! Whether you're preparing for a summer barbecue or just looking for a healthy but simple salad for a quick lunch, this simple salmon salad with fresh veggies is the perfect recipe!
Ingredients
- 400 g fresh salmon fillets , or leftovers cooked salmon
- 400 g cherry tomatoes , cut in two
- 1 cucumber , cut in slices
- 6 sprigs of dill
- 1 bunch of parsley
- 6 sprigs basil
- 2 small red onions , cut in thin slices
- 1 red bell pepper , cut in small cubes
- 1 avocado , cut in slices
For the lemon vinaigrette dressing
- 2 tablespoons lemon juice
- 4 tablespoons of extra virgin olive oil
- 1 tsps Dijon mustard
- Salt and black pepper
Instructions
- If you are using fresh salmon, season your salmon fillets with salt and pepper. Add a drizzle of olive oil in a baking dish or on a baking sheet, dispose your salmon fillets on the skin. Bake in the oven for 12-15 minutes at 200 °C (390 °F) depending on their thickness. Take the dish out the oven and let the baked salmon fillets cool.
- Remove the skin of the salmon fillets, and flake the flesh using a fork. Chop the fresh herbs (dill, parsley and basil) finely. Reserve a few basil leaves for decoration.
- In a large bowl, pour the cherry tomatoes, cucumber, red onion, red bell pepper. Season with salt and pepper and mix well. Add the salmon and the chopped herbs. Mix well.
- Prepare the salad dressing by pouring all ingredients (Dijon mustard, the juice of the lemon, a pinch of salt and black pepper and finish with virgin olive oil) in a small jar. Close the jar and shake to mix it.
- Pour the salad dressing over your fresh salmon salad. Mix well. Serve on a plate or a bowl and finish with a few avocado slices and a few basil leaves for decoration.
Video
Notes
I recommend to add the dressing just before serving, allowing it to infuse for 10-15 minutes. If you plan to pack this salad for your lunch or prepare it in advance, keep the dressing separate and pour it over the salmon salad right before consuming to prevent the lemon juice from affecting the texture of the vegetables.
Nutrition
Calories: 407kcalCarbohydrates: 18gProtein: 23gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gCholesterol: 55mgSodium: 79mgPotassium: 1228mgFiber: 6gSugar: 8gVitamin A: 1885IUVitamin C: 77mgCalcium: 64mgIron: 2mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!