Description
A bright, herb-crusted salmon salad that makes a quick weeknight dinner or a light special-occasion meal.
Ingredients
Scale
- 2 salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- Lemon wedges for serving
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Pat the salmon fillets dry with paper towels.
- In a bowl, mix the olive oil, dried oregano, dried thyme, garlic powder, and salt and pepper until it forms an even paste.
- Brush the herb mixture over the salmon fillets and place them on the prepared baking sheet. Bake for 12–15 minutes until the salmon is cooked through and flakes easily with a fork.
- While the salmon bakes, combine the mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl. Let the salmon rest for a few minutes after baking, then flake it into large pieces and add it to the salad. Toss gently and serve with lemon wedges.
Notes
Serve the salad immediately while the salmon is warm. For added flavor, drizzle with extra olive oil or a light vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 3.5g
- Sodium: 350mg
- Fat: 36g
- Saturated Fat: 6g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2.5g
- Protein: 40g
- Cholesterol: 75mg