Description
This vibrant Salmon Crunch Salad is a delightful fusion of fresh greens, tender salmon, and crispy toppings, all brought together with a zesty dressing. Perfect for any occasion, it balances flavor and texture with every bite. Whether you’re hosting a dinner party or enjoying a simple weeknight meal, this salad is sure to impress!
Ingredients
Scale
- 1 (6 oz) fresh wild-caught salmon fillet
- 2 cups mixed greens (arugula and spinach)
- 1 medium English cucumber, thinly sliced
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- ¼ cup almonds or walnuts, toasted
- 2 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Season the salmon fillet and bake on a lined sheet for 15-20 minutes until flaky.
- While the salmon cooks, wash and dry mixed greens thoroughly.
- Chop the cucumber and halve the cherry tomatoes.
- In a small bowl, whisk together olive oil, lemon juice, honey/maple syrup, salt, and pepper.
- Once the salmon cools slightly, flake it into pieces. In a large bowl, combine greens, veggies, nuts, and flaked salmon; drizzle with dressing and toss gently.
- Serve immediately for an eye-catching dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 350g)
- Calories: 480
- Sugar: 8g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 75mg