Name: Easy Salmon Salad
Total time: 30 min
Ingredients: 2 salmon fillets (approximately 6 oz each): Fresh or frozen, either works well. Choose a fillet that is high in quality and rich in color for the best flavor.; 1 tablespoon olive oil: For pan-searing the salmon and giving it a crisp, golden exterior.; Salt and pepper to taste: To season the salmon before cooking.; 1 teaspoon garlic powder: Adds depth and flavor to the salmon.; 6 cups mixed greens (spinach, arugula, romaine, or a combination): Fresh, vibrant greens provide the base of the salad.; 1 cucumber: Sliced, for a crisp, refreshing bite.; 1 avocado: Sliced, adds creaminess and richness to the salad.; 1/2 red onion: Thinly sliced, to provide a mild tangy flavor.; 1/2 cup cherry tomatoes: Halved, for a burst of sweetness and color.; 1/4 cup feta cheese (optional): Adds creaminess and tang to the salad. You can also use other cheeses such as goat cheese or leave it out for a dairy-free version.; 1/4 cup chopped fresh herbs (such as parsley, dill, or cilantro): To garnish the salad and add a fresh, aromatic element.; 2 tablespoons olive oil: Acts as the base of the dressing.; 1 tablespoon lemon juice: Freshly squeezed lemon juice adds brightness and acidity.; 1 teaspoon Dijon mustard: Gives the dressing a bit of tang and helps emulsify the oil.; 1 teaspoon honey or maple syrup: Adds a hint of sweetness to balance the acidity.; Salt and pepper to taste: To season the dressing.; 1/2 teaspoon dried oregano or basil (optional): For an additional layer of flavor.; Toasted nuts or seeds (such as almonds or sunflower seeds): For crunch and extra texture.; Extra fresh herbs: To enhance the flavors of the salad.

Ingredients

Scale

For the Salmon:

2 salmon fillets (approximately 6 oz each): Fresh or frozen, either works well. Choose a fillet that is high in quality and rich in color for the best flavor.
1 tablespoon olive oil: For pan-searing the salmon and giving it a crisp, golden exterior.
Salt and pepper to taste: To season the salmon before cooking.
1 teaspoon garlic powder: Adds depth and flavor to the salmon.

For the Salad:

6 cups mixed greens (spinach, arugula, romaine, or a combination): Fresh, vibrant greens provide the base of the salad.
1 cucumber: Sliced, for a crisp, refreshing bite.
1 avocado: Sliced, adds creaminess and richness to the salad.
1/2 red onion: Thinly sliced, to provide a mild tangy flavor.
1/2 cup cherry tomatoes: Halved, for a burst of sweetness and color.
1/4 cup feta cheese (optional): Adds creaminess and tang to the salad. You can also use other cheeses such as goat cheese or leave it out for a dairy-free version.
1/4 cup chopped fresh herbs (such as parsley, dill, or cilantro): To garnish the salad and add a fresh, aromatic element.

For the Dressing:

2 tablespoons olive oil: Acts as the base of the dressing.
1 tablespoon lemon juice: Freshly squeezed lemon juice adds brightness and acidity.
1 teaspoon Dijon mustard: Gives the dressing a bit of tang and helps emulsify the oil.
1 teaspoon honey or maple syrup: Adds a hint of sweetness to balance the acidity.
Salt and pepper to taste: To season the dressing.
1/2 teaspoon dried oregano or basil (optional): For an additional layer of flavor.

Optional Garnish:

Toasted nuts or seeds (such as almonds or sunflower seeds): For crunch and extra texture.
Extra fresh herbs: To enhance the flavors of the salad.

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Instructions

FIRST STEP: COOK THE SALMON

Season the Salmon: Begin by seasoning the salmon fillets with olive oil, salt, pepper, and garlic powder. Rub the seasoning evenly over the fillets to ensure they are well-coated.
Pan-Sear the Salmon: Heat a non-stick or cast-iron skillet over medium-high heat. Once the skillet is hot, place the salmon fillets in the pan, skin side down (if the skin is still on). Cook for 3-4 minutes on one side, then flip the fillets and cook for an additional 3-4 minutes on the other side. The salmon should be golden and crisp on the outside, with a tender, flaky interior. If you prefer your salmon well-done, cook for a few extra minutes, but be careful not to overcook it.
Rest the Salmon: Once the salmon is cooked, remove it from the skillet and set it aside to rest for a few minutes. This helps the juices redistribute and keeps the salmon moist.
Flake the Salmon: After resting, use a fork to flake the salmon into large chunks. Set aside to add to the salad later.

SECOND STEP: PREPARE THE SALAD

Prepare the Vegetables: While the salmon is cooking, prepare the vegetables for the salad. Slice the cucumber, avocado, and red onion, and halve the cherry tomatoes. Arrange them in a large salad bowl along with the mixed greens.
Add Optional Ingredients: If using feta cheese, add crumbled feta to the salad. You can also sprinkle some chopped fresh herbs like parsley, dill, or cilantro for added flavor.

THIRD STEP: MAKE THE DRESSING

Whisk the Dressing: In a small bowl or jar, combine the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), and any optional dried herbs (such as oregano or basil). Whisk until the dressing is well emulsified, and the ingredients are fully combined.
Taste and Adjust: Taste the dressing and adjust the seasoning if needed. If you prefer a tangier dressing, add more lemon juice; for a sweeter dressing, add a little more honey or maple syrup.

FINAL STEP: ASSEMBLE THE SALAD

Combine the Salmon and Salad: Add the flaked salmon to the prepared salad, tossing gently to combine the fish with the vegetables and greens.
Dress the Salad: Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Be careful not to over-mix the salad, as you want the salmon to stay intact.
Garnish and Serve: Garnish the salad with toasted nuts or seeds, and add more fresh herbs if desired. Serve immediately for the freshest taste.

Nutrition

Serving Size: 4
Calories: 400
Fat: 25g
Carbohydrates: 15g
Protein: 30g