Description
Dive into the vibrant world of Salmon Crunch Salad, a refreshing dish that marries succulent salmon with crisp vegetables. Perfect for summer picnics or cozy dinners, this salad bursts with flavor thanks to its zesty dressing and crunchy toppings. It’s not just a meal—it’s a celebration in every bite!
Ingredients
Scale
- 2 fresh wild-caught salmon fillets (about 6 oz each)
- 4 cups mixed greens (arugula and spinach)
- 1 cup thinly sliced cucumber
- 1 cup halved cherry tomatoes
- 1/4 cup thinly sliced red onion
- 1 ripe avocado, sliced
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
- 1/4 cup toasted almonds (sliced or slivered)
- 1 tbsp poppy seeds
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season salmon fillets with salt, pepper, and olive oil; place skin-side down on the sheet. Roast for 15-20 minutes until flaky.
- While the salmon cooks, wash and dry mixed greens thoroughly; place in a large bowl.
- Slice cucumbers thinly and halve cherry tomatoes; add to the bowl with mixed greens along with red onion slices.
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl; set aside.
- Once salmon is cooked, flake it into large chunks over the salad. Drizzle with dressing and toss gently.
- Top with avocado slices, toasted almonds, and sprinkle poppy seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 300g)
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 60mg