Ingredients
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1 lb fresh Salmon fillets
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Salt and pepper to taste
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4 cups (such as spinach, arugula, or mixed baby greens) Mixed salad greens
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1, sliced Cucumber
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1/2, thinly sliced Red Onion
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1 cup, halved Cherry Tomatoes
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1/4 cup (optional) Chopped fresh dill
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Lemon wedges for serving
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3 tablespoons Olive OilFor the dressing
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2 tablespoons Lemon juiceFor the dressing
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1 tablespoon Dijon mustardFor the dressing
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1 clove, minced GarlicFor the dressing
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Salt and pepper to tasteFor the dressing
Directions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Place the salmon fillets on the prepared baking sheet. Season with salt and pepper to taste. Bake in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined. Set aside.
- Once the salmon is cooked, remove it from the oven and let it cool slightly. Then, using a fork, flake the salmon into bite-sized pieces.
- In a large salad bowl, combine the mixed salad greens, sliced cucumber, sliced avocado, red onion, cherry tomatoes, and chopped fresh dill (if using).
- Add the flaked salmon on top of the salad.
- Drizzle the dressing over the salad and toss gently to combine, making sure everything is evenly coated.
- Serve the salmon salad immediately with lemon wedges on the side for extra freshness.
Enjoy your delicious and nutritious salmon salad!
