Vibrant Roasted Salmon Salad
Description
This vibrant roasted salmon salad bursts with color, flavor, and nutrition. Roasted salmon fillets are served atop a bed of mixed greens, crunchy vegetables, and a zesty lemon-herb vinaigrette. It’s perfect for a light lunch or hearty dinner and combines omega-3-rich salmon with fiber-packed veggies for a wholesome, balanced meal.
Ingredients (Serves 2)
For the Salmon:
2 salmon fillets (approx. 6 oz each, skin-on or skinless)
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp paprika
Salt & pepper to taste
Juice of 1/2 lemon
For the Salad
4 cups mixed greens (spinach, arugula, romaine, etc.)
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, thinly sliced
1/2 avocado, sliced
1/4 cup thinly sliced red onion
1/4 cup shredded carrots
2 tbsp toasted pumpkin seeds or almonds (optional)
For the Lemon-Herb Vinaigrette:
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar or white wine vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 tbsp lemon juice
1 tbsp chopped fresh parsley (or dill)
Salt & pepper to taste
Instructions
1. Roast the Salmon (Time: 15-18 minutes)
Preheat oven to 400°F (200°C).
Place salmon fillets on a lined baking sheet.
Rub with olive oil, lemon juice, garlic powder, paprika, salt, and pepper.
Roast for 12–15 minutes, or until salmon flakes easily with a fork.
2. Prepare the Salad (While Salmon Cooks)
In a large bowl, combine mixed greens, tomatoes, cucumber, avocado, red onion, and shredded carrots.
Toss gently to mix.
3. Make the Dressing
In a small jar or bowl, whisk together all vinaigrette ingredients until emulsified.
Taste and adjust seasoning as needed.
4. Assemble the Salad
Divide salad between two plates.
Top each with a roasted salmon fillet.
Drizzle with lemon-herb vinaigrette.
Sprinkle with pumpkin seeds or almonds if using.
Serve immediately.
Nutritional Info (Per Serving)
Estimated values—will vary with brands and portion sizes:
Calories: 480
Protein: 34g
Fat: 30g
Saturated Fat: 5g
Carbohydrates: 14g
Fiber: 5g
Sugar: 5g
Cholesterol: 75mg
Sodium: 380mg
Omega-3s: ~1.5g (from salmon)
Total Time
Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: ~25–30 minutes
Q&A Section
Q: Can I use canned salmon instead?
A: Yes, though roasted fresh salmon offers better texture and flavor. If using canned, make sure it’s drained and flaked, and season it with lemon juice and herbs.
Q: Is this salad keto-friendly?
A: Absolutely. It’s low in carbs and high in healthy fats and protein.
Q: Can I make this ahead of time?
A: You can prep the salad and vinaigrette ahead. Roast the salmon fresh, or reheat gently before serving. Keep dressing separate until ready to eat.
Q: What other vegetables can I use?
A: Bell peppers, radishes, steamed asparagus, or roasted sweet potato chunks work great for variety.
Q: What if I don’t like mustard in vinaigrette?
A: Omit it, or replace with a small
amount of Greek yogurt or mayo for creaminess.