Minute Salmon Salad Greens (Printable)
Pan-seared salmon with mixed greens, vegetables, and tangy lemon-honey dressing.
# What goes in:
→ Fish
01 - 2 salmon fillets (approximately 4.2 oz each), skinless
02 - 1 tbsp olive oil
03 - Salt and black pepper, to taste
→ Salad Base
04 - 4 cups mixed salad greens (arugula, spinach, romaine)
05 - 1 small cucumber, thinly sliced
06 - 10 cherry tomatoes, halved
07 - 1/4 small red onion, thinly sliced
08 - 1/2 avocado, sliced
→ Dressing
09 - 2 tbsp fresh lemon juice
10 - 2 tbsp extra virgin olive oil
11 - 1 tsp Dijon mustard
12 - 1 tsp honey
13 - Salt and black pepper, to taste
→ Garnish
14 - 1 tbsp fresh dill or parsley, chopped
15 - Lemon wedges, for serving
# Directions:
01 - Pat salmon fillets dry with paper towels and season both sides generously with salt and black pepper.
02 - Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat. Add salmon fillets and cook for 2-3 minutes per side until just cooked through and flakes easily. Remove from heat and let rest for 2 minutes before flaking.
03 - In a large salad bowl, combine mixed greens, cucumber, cherry tomatoes, red onion, and sliced avocado.
04 - In a small bowl, whisk together lemon juice, extra virgin olive oil, Dijon mustard, honey, salt, and black pepper until fully emulsified and smooth.
05 - Flake the cooked salmon into large chunks and arrange over the salad base. Drizzle dressing evenly over the top and toss gently to combine without crushing the greens.
06 - Garnish with fresh chopped dill or parsley and serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The warm salmon against cool crisp greens creates this incredible temperature contrast that makes every bite interesting
- You get that fancy restaurant feeling with zero restaurant effort or price tag
02 -
- Overcooked salmon ruins this salad, so check it after two minutes per side and trust your instincts over the timer
- The dressing can be made ahead but toss it right before serving or your greens will get sad and soggy
03 -
- Buy the freshest salmon you can find since it's the star of the show and there's nowhere to hide less than perfect fish
- Taste your dressing before adding it to the salad, adjusting the honey or acid as needed