This salmon salad is super light, fresh and healthy! The veggies are tossed in tangy lemon and Dijon dressing and it has the best ingredients: crunchy bell peppers and cucumber, crisp romaine lettuce, broiled salmon and red onions. So good!
Preheat the oven on high broil.
Place a cast iron skillet under a pre-heated broiler for about ten minutes.
Remove the pan from the broiler and put the salmon fillets skin-side down on the heated cast iron pan.
Season the salmon with salt, and pepper.
Place the cast iron back under the broiler and cook for about 8 or 10 minutes.
While salmon is in the oven, all the ingredients for the salad in a large salad bowl. Set aside.
In a mason jar, pour all the ingredients for the dressing and whisk everything together. Continue to whisk while streaming in the olive oil dressing. Taste to check the seasoning and pour over the salad.
Remove salmon from the oven and let it to cool down for 5 minutes. Serve with the salad. Happy lunch ;-)
dinner, Lunch, Salad
Baked Salmon, Salad
Nutrition InformationAmount per serving (1/2) — Calories: 371, Fat: 25g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 10g, Cholesterol: 59mg, Sodium: 207mg, Potassium: 788mg, Carbohydrates: 16g, Fiber: 4g, Sugar: 6g, Protein: 23g
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