Baked Salmon Lunch Salad (Printer-friendly)

Tender baked salmon with crisp vegetables in zesty lemon-dill dressing

# What You'll Need:

→ Salmon

01 - 2 salmon fillets (about 5 oz each), skinless
02 - 1 tbsp olive oil
03 - ½ tsp salt
04 - ¼ tsp black pepper
05 - ½ tsp garlic powder
06 - ½ tsp smoked paprika
07 - 1 lemon, sliced

→ Salad

08 - 3.5 oz mixed salad greens (arugula, spinach, lettuce)
09 - 3.5 oz cherry tomatoes, halved
10 - ½ cucumber, sliced
11 - ½ small red onion, thinly sliced
12 - 1 avocado, sliced
13 - 2 tbsp capers (optional)

→ Lemon-Dill Vinaigrette

14 - 2 tbsp extra-virgin olive oil
15 - 1 tbsp fresh lemon juice
16 - 1 tsp Dijon mustard
17 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
18 - ½ tsp honey (optional)
19 - Salt and pepper, to taste

# How to Prepare:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Place salmon fillets on the prepared baking sheet. Drizzle with olive oil and season thoroughly with salt, black pepper, garlic powder, and smoked paprika. Arrange lemon slices on top of each fillet.
03 - Bake for 12-15 minutes until the salmon is opaque throughout and flakes easily when tested with a fork. Remove from oven and let rest for a few minutes.
04 - While salmon bakes, arrange mixed salad greens, cherry tomatoes, cucumber slices, red onion, avocado, and capers evenly on two serving plates.
05 - In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, chopped fresh dill, and honey until fully emulsified. Season with salt and pepper to taste.
06 - Flake the warm salmon into large chunks and distribute over the prepared salads. Drizzle with vinaigrette and serve immediately with extra lemon wedges if desired.

# Expert Advice:

01 -
  • The salmon stays incredibly moist while the salad brings this bright crunch that makes you feel like you're doing something good for yourself without trying
  • Everything comes together in 30 minutes but tastes like something from a fancy café
02 -
  • Overcooking salmon is the fastest way to ruin this salad, so pull it when it's still slightly translucent in the center
  • The vinaigrette can be made a day ahead, but add the fresh dill right before serving to keep it vibrant
03 -
  • Pat your salmon completely dry before seasoning for the best caramelization
  • Let the vinaigrette sit for 5 minutes before dressing to let flavors meld

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