Healthy Salmon Salad That Tastes Like Summer by the Water
Ingredients
- 1 1/2 lbs fresh salmon fillet
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 5 cups mixed greens or romaine
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced into half-moons
- 1/4 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup kalamata olives, pitted and halved
- 2 tbsp capers, drained
- 3 tbsp olive oil (for dressing)
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- Salt and pepper to taste
Instructions
- Pull salmon out of the fridge 10 minutes before cooking. Pat completely dry with paper towels.
- Rub the fillet with olive oil, salt, pepper, and garlic powder.
- Heat a skillet over medium-high heat until properly hot. Place salmon skin-side down and press gently for 30 seconds.
- Cook 4–5 minutes on the skin side, then flip and cook another 3–4 minutes until the flesh is opaque and flakes easily with a fork.
- Remove salmon from heat and let it cool for several minutes.
- Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Taste and adjust.
- Arrange greens on a large platter or bowl. Add tomatoes, cucumber, red onion, avocado, olives, and capers.
- Flake the cooled salmon into large chunks and place over the salad.
- Drizzle dressing over everything and serve immediately.
Notes
Always pat the salmon completely dry before it goes into the pan — this single step is the difference between a beautiful sear and fish that steams and sticks. Don't skip it.