Description
A delicious and refreshing salmon salad topped with a zesty lemon vinaigrette.
Ingredients
Scale
- ¼ cup (61 g) lemon juice, about 2 small lemons, juiced
- 2 teaspoons garlic, minced
- 1 teaspoon coarse Dijon mustard
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup (53 g) extra-virgin olive oil
- 1 tablespoon olive oil
- 1 pound salmon fillets, skin removed
- 4 cups romaine lettuce, roughly chopped (1–2 romaine hearts)
- ½ large cucumber, cut into thin rounds then halved (about 1 cup)
- 1 cup (149 g) grape tomatoes, quartered
- ½ medium red onion, finely diced (about ½ cup)
Instructions
- In a medium bowl, whisk together lemon juice, garlic, mustard, honey, salt, and pepper. While continuing to whisk, slowly drizzle in the olive oil in a steady stream until fully combined.
- Drizzle a tablespoon of the dressing over the salmon, using your hands to gently coat all sides. Place the remaining mixture into the refrigerator to chill while you prepare the salmon and the salad.
- In a medium skillet over medium heat, add olive oil. Once hot, add salmon and sear (about 3-4 minutes). Flip and repeat on the opposite side, until cooked through (about 3-4 more minutes), for a total of 6-8 minutes. Salmon should reach an internal temperature of 145°F.
- Remove the salmon from the skillet and let it rest for a few minutes before cutting it into bite-sized pieces.
- In a large bowl add lettuce, cucumber, tomatoes, and onion. Top with cooked salmon (warm or cold). Drizzle with the remaining dressing.
Notes
- For best flavor, let the dressing chill for 15-30 minutes before serving.
- Enjoy the salad warm or cold, based on your preference.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/4 of salad
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg