Spring is the perfect time to enjoy light, refreshing dishes that celebrate the season’s fresh ingredients. This Fresh Spring Salmon Salad is a delightful combination of tender, flaky salmon, crisp vegetables, and a zesty dressing that brings everything together. Not only is this salad bursting with flavor, but it’s also packed with nutrients, making it a healthy choice for any meal.
Ingredients:
- For the Salad:
- 2 salmon fillets (about 6 oz each)
- 4 cups mixed spring greens (such as spinach, arugula, and baby kale)
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup radishes, thinly sliced
- 1/4 cup fresh herbs (such as dill, parsley, or chives), chopped
- For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, minced
- Salt and pepper, to taste
Method:
- Prepare the Salmon:
- Start by preheating your oven to 400°F (200°C).
- Season the salmon fillets with salt and pepper on both sides.
- Place the salmon fillets on a baking sheet lined with parchment paper or foil.
- Bake the salmon for 12-15 minutes, or until it is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
- Once cooked, remove the salmon from the oven and set it aside to cool slightly.
- Prepare the Salad Base:
- While the salmon is baking, prepare the salad base.
- In a large salad bowl, combine the mixed spring greens, cherry tomatoes, cucumber, avocado, red onion, radishes, and fresh herbs.
- Toss the vegetables together gently to ensure even distribution.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey, and minced garlic.
- Season the dressing with salt and pepper to taste.
- Continue whisking until the dressing is well combined and emulsified.
- Assemble the Salad:
- Once the salmon has cooled slightly, break it into large chunks using a fork.
- Add the salmon chunks to the salad bowl with the prepared vegetables.
- Drizzle the dressing over the salad, ensuring that all ingredients are lightly coated.
- Gently toss the salad to combine the salmon with the vegetables and dressing.
- Serve and Enjoy:
- Divide the salad into individual bowls or plates.
- Garnish with additional fresh herbs if desired.
- Serve the salad immediately while the salmon is still slightly warm, or refrigerate it for a chilled option.
Why This Salad Is Great:
- Salmon is an excellent source of high-quality protein and omega-3 fatty acids, which are beneficial for heart health and reducing inflammation.
- Mixed Spring Greens provide a variety of vitamins, minerals, and antioxidants, making this salad a powerhouse of nutrition.
- Avocado adds a creamy texture and healthy fats that help keep you satisfied.
- Fresh Herbs like dill and parsley bring a burst of flavor and additional nutrients to the dish.
- The Dressing is light and tangy, perfectly complementing the richness of the salmon and the freshness of the vegetables.
This Fresh Spring Salmon Salad is perfect for a quick lunch, a light dinner, or even as a stunning dish for entertaining. Its combination of vibrant colors, fresh flavors, and wholesome ingredients make it not only a feast for the eyes but also a nourishing meal that you can feel good about eating. Enjoy the taste of spring with every bite!