Salmon Salad for Lunch
Salmon Salad for Lunch is a delightful and nutritious dish that perfectly balances tender, flaky salmon with crunchy greens and vibrant vegetables. This refreshing salad is not only quick to prepare but also customizable, making it an ideal choice for busy weekdays or casual gatherings. Packed with flavor and essential nutrients, it’s a satisfying meal that will brighten your lunch hour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 fresh salmon fillets (about 6 oz each)
- 4 cups mixed greens (arugula and spinach)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 red onion, thinly sliced
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Place the salmon fillets skin-side down, season with salt, pepper, and drizzle with olive oil. Bake for 15-20 minutes until flaky.
- While the salmon bakes, prepare your vegetables by halving the cherry tomatoes, dicing the cucumber, and thinly slicing the red onion.
- In a large bowl, mix the greens with the chopped veggies.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to create a dressing.
- Once cooked, let the salmon cool slightly before flaking it into large pieces.
- Add the flaked salmon to the salad bowl, drizzle with dressing, and gently toss to combine.
Nutrition
- Serving Size: 1 bowl (280g)
- Calories: 360
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg