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Salmon Salad

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1 lb fresh Salmon fillets
Salt and pepper to taste
4 cups (such as spinach, arugula, or mixed baby greens) Mixed salad greens
1, sliced Cucumber
1/2, thinly sliced Red Onion
1 cup, halved Cherry Tomatoes
1/4 cup (optional) Chopped fresh dill
Lemon wedges for serving
3 tablespoons Olive Oil For the dressing
2 tablespoons Lemon juice For the dressing
1 tablespoon Dijon mustard For the dressing
1 clove, minced Garlic For the dressing
Salt and pepper to taste For the dressing

Nutritional information

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Salmon Salad

  • 30 mins
  • Easy



  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. 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.
  3. 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.
  4. 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.
  5. In a large salad bowl, combine the mixed salad greens, sliced cucumber, sliced avocado, red onion, cherry tomatoes, and chopped fresh dill (if using).
  6. Add the flaked salmon on top of the salad.
  7. Drizzle the dressing over the salad and toss gently to combine, making sure everything is evenly coated.
  8. Serve the salmon salad immediately with lemon wedges on the side for extra freshness.

Enjoy your delicious and nutritious salmon salad!

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