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Salmon Chopped Salad 🌱🍅🥒
I absolutely adore chopped veggie salads. That’s pretty obvious because we sure have a lot of them here on the CFC website.
If you’re looking for a simple dish to bring to that Get-together that’ll impress: this is a good one.
When the produce is fresh, inexpensive, and at its peak flavor throughout the Summer…you’ll likely find a chopped veggie salad on our dinner table each evening.
This Salmon Chopped Salad is bursting with flavorful + colorful veggies then tossed in the most delightful bright lemony homemade dressing that compliments the salmon perfectly!
Wild salmon contains an antioxidant called astaxanthin, this is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!
Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!
Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.
I try to purchase salmon when I notice wild-caught salmon is on SALE. If it’s a really great sale, then maybe I’ll stock the freezer too.
Salmon makes almost every “superfood” list out there – especially if you are talking about wild-caught Atlantic or sockeye salmon.
Not only is it loaded with protein and heart-healthy omega-3 fatty acids, but it contains a long list of vitamins and minerals – especially B vitamins and potassium.
It’s linked with a lower risk of heart disease and its healthy fats mean it’s good for your brain health.
✅ TIP: Whenever possible, get wild-caught salmon as it is more nutrient-dense.
It’s delicious in sushi, grilled, baked, or broiled – and when it’s cooked, the leftovers are amazing in salad or salmon cakes the next day!
⁉️ When is the last time YOU had salmon ⁉️
REFERENCES:
Healthline
Medical News Today
➡️ Rachel’s Tips:
Want to get the most juice possible from each of your fresh lemons? Of course, we do! Here’s a quick trick:
On your counter or a cutting board, press and roll the lemon back and forth very firmly with your hands.
The rolling loosens and breaks down some of the citrus membranes and makes the outside a little more pliable. This makes it easier to squeeze which also means you’ll likely get more juice from your squeeze.
Let me know how this works for you!
➡️ A few more of my favorite chopped salads:
-
Chop Chop Fresh Veggie Salad
-
CFC’s FAVORITE chopped salad
-
Greek Yogurt Cucumber Salad
-
Thai Inspired Avocado Salad
-
Quick Cucumber Avocado Salad
4 servings
Ingredients:
For the salad:
- 16 oz salmon fillets
- 1 Tbsp smoked paprika
- 2 tsps ground coriander seed
- 1 Tbsp avocado oil, or olive oil
- sea salt and ground pepper, to taste
- 4 cups romaine lettuce, chopped
- 4 small garden cucumbers, diced small
- 2 red bell peppers, diced small
- 1 red onion, diced very small
- 1 medium avocado, diced
- a handful of fresh cilantro or parsley leaves, chopped
For the dressing:
- 1 large fresh lemon, juiced
- 2 Tbsps raw honey
- 1 Tbsp whole seed Dijon mustard
- 4 Tbsps extra virgin olive oil
- sea salt and ground pepper, to taste
Instructions:
Preheat your oven to 425 degrees f. and line a medium baking tray with parchment paper.
Lay your salmon fillets onto the prepared baking tray and rub with all the spices and oil.
Season with sea salt and pepper to taste. Bake for 12-15 minutes, or just until the salmon is flaky.
Allow your salmon to cool, then flake it with a fork.
Meanwhile, prepare all the veggies for your salad.
Place them into a large salad bowl.
In a small jar add all the dressing ingredients and vigorously shake to emulsify. Or whisk dressing ingredients in a small bowl.
Top your salad with flaked salmon and drizzle with homemade dressing.
Toss to combine then immediately serve.
Great for meal prep. Stays good in the fridge for 2 days in a sealed container.
Enjoy!
❤Rachel
Ingredients
For the salad:
- 16 oz salmon fillets
- 1 Tbsp smoked paprika
- 2 tsps ground coriander seed
- 1 Tbsp avocado oil, or olive oil
- sea salt and ground pepper, to taste
- 4 cups romaine lettuce, chopped
- 4 small garden cucumbers, diced small
- 2 red bell peppers, diced small
- 1 red onion, diced very small
- 1 medium avocado, diced
- a handful of fresh cilantro or parsley leaves, chopped
For the dressing:
- 1 large fresh lemon, juiced
- 2 Tbsps raw honey
- 1 Tbsp whole seed Dijon mustard
- 4 Tbsps extra virgin olive oil
- sea salt and ground pepper, to taste
Instructions
- Preheat your oven to 425 degrees f. and line a medium baking tray with parchment paper.
- Lay your salmon fillets onto the prepared baking tray and rub with all the spices and oil.
- Season with sea salt and pepper to taste. Bake for 12-15 minutes, or just until the salmon is flaky.
- Allow your salmon to cool, then flake it with a fork.
- Meanwhile, prepare all the veggies for your salad and place them into a large salad bowl.
- In a small jar add all the dressing ingredients and vigorously shake to emulsify. Or whisk dressing ingredients in a small bowl.
- Top your salad with flaked salmon and drizzle with homemade dressing.
- Toss to combine then immediately serve.
- Great for meal prep. Stays good in the fridge for 2 days in a sealed container.
- Enjoy!
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