Vibrant Roasted Salmon Salad
This flavorful, healthy, and colorful Roasted Salmon with Chickpeas, Broccoli, and Avocado Salad is a perfect balance of protein, fiber, and healthy fats. You’ll love how the rich, flaky salmon pairs beautifully with the fresh, vibrant salad for a wholesome meal. Whether you’re looking for a quick weeknight dinner or something to impress guests, this dish is sure to become a favorite!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4
Calories: 450 per serving
Ingredients:
For the Salmon:
4 salmon fillets (about 6 oz each)
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
Salt and pepper, to taste
1 lemon, sliced for garnish
For the Salad:
1 can (15 oz) chickpeas, drained and rinsed
2 cups broccoli florets
1 ripe avocado, diced
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
2 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper, to taste
Fresh parsley, chopped for garnish
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Season the salmon fillets by rubbing them with olive oil, paprika, garlic powder, salt, and pepper. Arrange the fillets on the prepared baking sheet.
Roast the salmon in the preheated oven for 12-15 minutes, or until the salmon easily flakes with a fork.
Prepare the salad while the salmon cooks. Blanch the broccoli florets in boiling water for 2-3 minutes, then drain and set them aside to cool.
In a large bowl, combine the chickpeas, broccoli, avocado, cherry tomatoes, and red onion.
Make the dressing by whisking together olive oil, lemon juice, Dijon mustard, salt, and pepper. Drizzle this over the salad and toss gently to combine.
Serve the roasted salmon fillets alongside the refreshing salad. Garnish the salmon with a lemon slice and sprinkle the salad with fresh parsley.
Notes:
For an extra burst of flavor, try adding crumbled feta cheese or a handful of peppery arugula to the salad.
Tips and Tricks:
Selecting Salmon:
Choose fresh, wild-caught salmon fillets for the best flavor and nutrition. Look for fillets with a bright pink or reddish color. If fresh isn’t available, frozen salmon works well too — just thaw completely before roasting.
For convenience, you can use skin-on fillets; the skin will crisp up during roasting and add extra texture.
Seasoning the Salmon:
Season with salt, pepper, garlic powder, and a squeeze of lemon juice for a simple yet flavorful taste. Consider adding herbs like dill, parsley, or thyme to enhance the Mediterranean flavors.
Roasting the Salmon Perfectly:
Roast at 400°F (200°C) for 12-15 minutes, depending on the thickness of your fillet. The salmon should flake easily with a fork but still be slightly moist. Avoid overcooking to keep it tender.
Vegetable Selection:
Use a mix of colorful veggies for visual appeal and nutrition, such as:
Cherry tomatoes (halved) for sweetness
Cucumber for crunch
Red onion for a sharp bite
Bell peppers for color and crispness
Avocado for creaminess and healthy fats
Leafy Greens:
Opt for sturdy greens like arugula, spinach, or mixed baby greens. For added crunch, include romaine lettuce or kale (massaged to soften).
Dressings:
A lemon vinaigrette or a honey-mustard dressing complements the roasted salmon beautifully. You can make a simple vinaigrette using:
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste
Add Texture:
Sprinkle on toasted nuts or seeds like almonds, walnuts, or pumpkin seeds for added crunch.
Consider adding crumbled feta or goat cheese for a tangy flavor boost.
Meal Prep Tip:
Roast the salmon and prep the veggies ahead of time. Store the salmon separately in the fridge and assemble the salad just before serving to keep it fresh.
Serving Suggestions:
Serve the salad with a side of quinoa, couscous, or crusty bread for a complete meal.
For extra brightness, garnish with fresh herbs like mint, parsley, or basil and an additional squeeze of lemon.
Customization:
Add legumes like chickpeas for extra protein.
Swap salmon for grilled chicken, shrimp, or tofu if you prefer a different protein source.
Storage Tips:
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate until ready to serve to avoid soggy greens.
This Vibrant Roasted Salmon Salad is versatile, healthy, and full of flavor — a great way to enjoy a nutrient-packed meal with minimal effort!