Salmon Salad with Fresh Veggies (Print Version)
# Ingredients:
→ For the salad
01 -
1 pound salmon fillets, 3-4 ounces each
02 -
1 teaspoon dried Italian seasoning
03 -
Salt and pepper, to taste
04 -
2 teaspoons olive oil
05 -
4 cups romaine lettuce, chopped
06 -
1 cup cherry tomatoes, halved
07 -
1 cup cucumber, quartered and sliced
08 -
1/2 cup kalamata olives, halved
09 -
1/4 cup red onion, thinly sliced
10 -
1/3 cup feta cheese, crumbled
11 -
1/4 cup fresh dill, minced
12 -
1/2 cup green bell pepper, chopped
13 -
1 avocado, peeled, pitted, and sliced
→ For the dressing
14 -
1/4 cup olive oil
15 -
1 teaspoon Dijon mustard
16 -
2 tablespoons red wine vinegar
17 -
1 tablespoon lemon juice
18 -
1/4 teaspoon garlic powder
19 -
1/4 teaspoon onion powder
20 -
1/2 teaspoon dried oregano
21 -
Salt and pepper, to taste
# Instructions:
01 -
Season the salmon fillets with the Italian seasoning, salt, and pepper.
02 -
Heat 2 teaspoons olive oil in a large pan over high heat. Add the salmon and cook for 4-6 minutes per side or until browned and cooked through.
03 -
Place the lettuce, cherry tomatoes, cucumber, olives, red onion, feta cheese, dill, and bell pepper in a large bowl. Toss gently to combine. Arrange the avocado over the top.
04 -
In a small bowl, whisk together all the ingredients for the dressing.
05 -
Let the salmon cool for 5-7 minutes. Place the salmon fillets over the lettuce mixture. Drizzle the dressing over the salad, then serve.
# Notes:
01 -
This salad tastes best with fresh, wild-caught salmon if available. Atlantic farmed salmon or frozen/canned salmon can also work.
02 -
Serve the salad with whole fillets on top or cut the salmon into bite-sized pieces before cooking.