Super Healthy Salmon Salad Recipe
Introduction
This Super Healthy Salmon Salad is a fresh and nutritious meal that’s perfect for any time of the day. Packed with omega-3 rich salmon and vibrant greens, it’s both delicious and satisfying.
Ingredients
- 1 salmon fillet (about 6 ounces)
- 4 cups mixed salad greens
- 1 ripe avocado, sliced
- 1 lemon, cut into wedges
Instructions
- Step 1: Cook the salmon by seasoning it lightly with salt and pepper, then grill or pan-sear over medium heat for about 4-5 minutes per side, until fully cooked and flaky.
- Step 2: In a large bowl, combine the salad greens and avocado slices. Flake the cooked salmon and add it on top. Squeeze fresh lemon juice over the salad just before serving for a burst of brightness.
Tips & Variations
- For extra flavor, drizzle the salad with olive oil or your favorite vinaigrette.
- Try adding cherry tomatoes or cucumber for additional freshness.
- If you prefer, swap avocado with creamy goat cheese or feta.
Storage
Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Cooked salmon is best consumed within 1-2 days. Reheat the salmon gently to avoid drying it out, or enjoy it cold in the salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned salmon instead of fresh salmon?
Yes, canned salmon can be used for convenience. Just drain it well and add it directly to the salad without cooking.
What type of greens work best for this salad?
Mixed spring greens, baby spinach, or arugula all work well. Choose your favorite for texture and flavor.
PrintSuper Healthy Salmon Salad Recipe
This Super Healthy Salmon Salad combines nutrient-rich cooked salmon with fresh greens, creamy avocado, and a zesty lemon dressing, creating a delicious and wholesome meal perfect for lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 serving 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Salmon
- 6 oz salmon fillet
- 2 cups mixed greens (spinach, arugula, kale)
- 1 ripe avocado, sliced
- 1 lemon (for juice and zest)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
Salad
Instructions
- Cook the salmon: Season the salmon fillet with salt and black pepper on both sides. Heat a non-stick skillet over medium heat and add olive oil. Place the salmon skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork. Remove from heat and let it rest.
- Prepare the salad: In a large bowl, combine the mixed greens and sliced avocado. Zest the lemon lightly over the salad and squeeze the lemon juice evenly to add a fresh citrus flavor. Drizzle with a bit of olive oil, then gently toss the salad to combine all ingredients.
- Assemble the salad: Place the cooked salmon on top of the tossed greens and avocado mixture. Optionally, season with a little more salt and pepper to taste. Serve immediately for the best flavor and texture.
Notes
- For extra flavor, add a handful of cherry tomatoes or cucumber slices to the salad.
- Use wild-caught salmon for a richer taste and higher omega-3 content.
- Leftover salmon can be stored in the fridge for up to 2 days and included in the salad later.
- To make this dish keto-friendly, ensure your salad greens and dressing contain minimal carbs.
Keywords: salmon salad, healthy salad, avocado salad, lemon dressing, quick salmon recipe, low fat salad, nutritious meal
