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!
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 ;-)
Patting the salmon fillets with a paper towel will help absorb any excess moisture so the oil and seasoning stick better.
Shaking the dressing together in the mason jar is the quickest method. You can always whisk it but you'll have to wash an extra whisk.
Preheating the skillet and putting the salmon skin side down onto it will yield super crispy skin.
To store: Put leftover salmon into an airtight glass container and keep for up to 3 days. Store the salmon from the salad separately if you want to heat the salmon up later on. Store the dressing separately so the salad doesn't get soggy.
To reheat: Rewarm leftover salmon in the microwave if desired.
To freeze: Freeze in a freezer-safe bag once the salmon fillets have reached room temperature. Freeze for up to 4 months.