Description
A delicious and healthy twist on a classic salad featuring baked salmon and fresh vegetables.
Ingredients
Scale
- 2 (6-ounce) salmon fillets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups mixed salad greens (e.g., spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup feta cheese, crumbled
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake the salmon for 12-15 minutes, or until it flakes easily with a fork. Remove from the oven and let it cool slightly.
- In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, red onion, avocado, and feta cheese.
- Flake the cooked salmon into bite-sized pieces and add it to the salad.
- Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
- Serve immediately or chill in the refrigerator for 15-30 minutes for a refreshing cold salad.
Notes
- For added crunch, toss in some toasted nuts or seeds, such as walnuts or sunflower seeds.
- Substitute the salmon with grilled chicken or chickpeas for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg