Salmon Salad

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Enjoy this stunning salad, bursting with bright veggies, creamy avocado and omega-3 rich seared salmon, finished with an easy vinaigrette, which works well as a marinade too. Ready in 30 minutes, this healthy salmon salad is perfect for lunch or dinner. It's naturally gluten-free and keto-friendly.

 

	Vinaigrette
400-500 g Salmon fillet, skin off 1 tbsp Olive oil 200 g Romaine lettuce leaves, washed and patted dry 2 Persian cucumber, deseeded and sliced 100 g Grape tomatoes, halved (quartered if large) 1 Red onion, peeled and diced 1 Ripe but firm avocado, diced 1/2 tbsp Fresh chopped dill Fresh cornflower, optional	4 tbsp Olive oil 3 tbsp Fresh lemon juice 1 tbsp Red wine vinegar 1 tbsp Fresh chopped dill 1 tsp Dried oregano 3/4 tsp Sea salt Cracked black pepper, to taste

1. Whisk together all of the marinade/dressing ingredients in a large mason jar. Use two tablespoons of the dressing to marinate the salmon. Refrigerate the remaining marinade to use as the dressing later.
2. Coat the salmon fillet with the marinade. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear salmon for 2 minutes each side for medium or until cooked to your liking.
3. While salmon is cooking, prepare all of the salad ingredients and arrange them in a large salad bowl.
4. Slice salmon and arrange over the salad. Drizzle the salad with the remaining dressing and sprinkle the chopped dill over. Garnish with cornflowers if using.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com