Zesty Lemony Salmon Salad
Zesty lemony salmon salad made with salmon, vegetables, and the perfect lemon dressing.
Ingredients
- 1.5 lbs salmon filets
- 6 Tbsps lemon juice
- 2 Tbsps lemon zest
- 1/3 cup extra virgin olive oil or light tasting avocado oil
- sea salt and ground pepper, to taste
- 2 Tbsps raw honey or pure maple syrup
- 2 Tbsps Dijon mustard
- 14 cups romaine lettuce, chopped, (approx. 2 large heads)
- 1 bunch fresh cilantro, chopped
- 2 large cucumbers, sliced
- 1 red onion, halved and thinly sliced
Instructions
- Pat your salmon dry using a paper towel. Set aside on the counter for 10 minutes or so to come closer to room temp.
- Meanwhile, prepare your zesty dressing:
- In a small bowl, whisk your freshly squeezed lemon juice, lemon zest, oil, sea salt, pepper, raw honey/maple syrup, and Dijon until well combined.
- Pour about 1/3 of this dressing over your raw salmon and rub it on all sides to coat well.
- Reserve the remaining portion of your zesty dressing mixture to use as salad dressing, making sure it doesn't touch the raw fish.
- Preheat a large skillet to medium-high before adding the fish.
- Cook your salmon filets around 5 minutes per side until golden and flaky, flipping once. Actual cooking time will vary depending on the thickness of your fish.
- Meanwhile, in a large bowl (or use 4 single-serving bowls) add your chopped lettuce, cilantro leaves, cucumber, and onion. Drizzle with the reserved dressing and toss.
- Top your salad with cooked flaky salmon and serve immediately.
Nutrition
Calories: 501kcal, Carbohydrates: 22g, Protein: 37g, Fat: 30g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 17g, Cholesterol: 94mg, Sodium: 176mg, Potassium: 1531mg, Fiber: 6g, Sugar: 15g, Vitamin A: 14546IU, Vitamin C: 26mg, Calcium: 113mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!