Ultimate Minute Salmon Salad (Printer-friendly)
Juicy salmon fillets with crisp mixed greens, fresh vegetables, and tangy lemon-honey dressing on the table in just 15 minutes.
# What You'll Need:
→ Fish
01 - 2 salmon fillets (about 4 oz each), skinless
02 - 1 tbsp olive oil
03 - Salt and black pepper, to taste
→ Salad Base
04 - 4 cups mixed salad greens (arugula, spinach, romaine)
05 - 1 small cucumber, thinly sliced
06 - 10 cherry tomatoes, halved
07 - 1/4 small red onion, thinly sliced
08 - 1/2 avocado, sliced
→ Dressing
09 - 2 tbsp lemon juice (freshly squeezed)
10 - 2 tbsp extra virgin olive oil
11 - 1 tsp Dijon mustard
12 - 1 tsp honey
13 - Salt and black pepper, to taste
→ Garnish
14 - 1 tbsp fresh dill or parsley, chopped
15 - Lemon wedges, for serving
# How to Prepare:
01 - Pat salmon fillets dry with paper towels and season both sides generously with salt and black pepper.
02 - Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat. Add salmon fillets and cook for 2-3 minutes per side until just cooked through and slightly golden. Remove from heat and let rest for 2 minutes before flaking.
03 - In a large salad bowl, combine mixed greens, cucumber slices, cherry tomatoes, red onion, and avocado slices.
04 - In a small bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, honey, salt, and black pepper until thoroughly emulsified and smooth.
05 - Flake the cooked salmon into large chunks and arrange over the salad. Drizzle dressing evenly over the top, toss gently to combine, and garnish with fresh herbs. Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The warm salmon creates this incredible contrast against cold vegetables that makes every bite exciting
- You get a complete, protein-packed meal that never leaves you feeling weighed down or sluggish
02 -
- Letting the salmon rest for those two minutes after cooking prevents it from drying out when you flake it
- The dressing tastes infinitely better if you let it sit for five minutes to let the flavors meld
03 -
- A cast-iron skillet creates the most beautiful crust, but non-stick works perfectly for easy cleanup
- If your salmon still has the skin on, cook it skin-side down first for easy removal after cooking