Salmon Salad - perfectly seared salmon fillets with cucumber, tomatoes, bell pepper, onion, olives, lettuce and avocado tossed in an incredible garlic lemon dressing. Fresh, colorful and super healthy!
4cups (188g) Romaine lettuce leaves,washed and dried
1cup (119g) cucumberquartered
2cups (400g) cherry tomatoeshalved
1110g red onionsliced
½cup (74.5g) red bell peppersliced
⅓cup (60g) black olives,halved
lemon wedges to serve
In a small bowl, Whisk together all of the salad dressing ingredients: olive
oil, lemon juice, vinegar, mustard, dill, garlic, onion powder,Italian
seasoning, salt and pepper. Set aside in the refrigerator.
Season salmon with salt and pepper, heat 1 tablespoon of oil in
a skillet or grill pan over medium-high heat. Sear salmon on both
sides until crispy and cooked to your liking.
While salmon is cooking, prepare all of the salad ingredients
and mix in a plate or bowl.
Arrange salmon over salad. Drizzle with the salad dressing.
Serve with avocado and lemon wedges.
Make the dressing ahead: Salad dressing can be made a few days ahead of time and stored in the refrigerator. Bring to room temperature before using.
Make it colorful: Use different colors of bell peppers if you want a more Instagram-worthy plating.
Mix and Match: Don’t be afraid to mix and match other meats such as chicken, tuna, or shrimp with this dish. You’ll never know what’ll surprise you.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used