Minute Salmon Salad Greens (Printable Version)
Fresh salmon over crisp greens with zesty lemon dressing—ready in 15 minutes.
# What You 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 (e.g., 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 Steps:
01 - Pat salmon fillets dry and season 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. Remove from heat and let rest for 2 minutes.
03 - In a large salad bowl, combine mixed greens, cucumber, cherry tomatoes, red onion, and avocado.
04 - In a small bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, honey, salt, and black pepper until emulsified.
05 - Flake the cooked salmon into large chunks and add to the salad.
06 - Drizzle dressing over the salad and toss gently to combine. Garnish with fresh dill or parsley and serve with lemon wedges.
# Helpful Tips:
01 -
- The warm salmon creates this incredible contrast against cool crisp greens that feels restaurant fancy but takes mere minutes
- That honey mustard dressing has become my go to for everything else I make
02 -
- Never skip the resting time after cooking the salmon it makes all the difference between flaky perfection and falling apart
- The dressing emulsifies best when all ingredients are at room temperature so take them out while you cook
03 -
- Buy the best salmon you can find because the quality shines through in such a simple preparation
- Double the dressing and keep it in the fridge for quick salads all week long