Description
A fresh and flavorful salmon salad featuring pan-seared salmon fillets on a bed of baby romaine lettuce, cucumbers, cherry tomatoes, red onion, and avocado, all tossed in a zesty lemon-dill vinaigrette. Perfect for a healthy and satisfying meal.
Ingredients
Scale
Salmon and Salad
- 4 – 4-ounce skinless salmon fillets
- 6 cups baby romaine lettuce
- 1 English cucumber, diced
- 1 pint halved grape or cherry tomatoes
- ½ red onion, diced
- 1 avocado, sliced or diced
Dressing
- 8 tablespoons olive oil, plus extra for cooking the salmon
- 6 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh dill, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- Fresh cracked black pepper, to taste
Instructions
- Prepare the Salmon: Remove the salmon fillets from their packaging, pat dry with paper towels, and let them sit at room temperature for about 15 minutes to ensure even cooking.
- Make the Dressing: In a mason jar or measuring cup, combine olive oil, lemon juice, red wine vinegar, minced dill, dried oregano, salt, and freshly cracked black pepper. Close the lid and shake well until thoroughly combined, or whisk vigorously.
- Coat the Salmon: Pour ½ cup of the dressing into a shallow dish. Coat each salmon fillet evenly on both sides with this dressing and set aside to marinate briefly.
- Heat the Skillet: Preheat a steel skillet over medium heat. Test readiness by adding a drop of water; if it sizzles and skips, the pan is ready for cooking.
- Cook the Salmon: Add one tablespoon of olive oil to the skillet. Place two salmon fillets in the pan without crowding. Cook undisturbed for 4 minutes.
- Flip and Finish Cooking: Gently flip the fillets and cook for an additional 4 minutes or until the internal temperature reaches 120°F (49°C) for medium-rare doneness.
- Rest the Salmon: Remove cooked fillets to a plate and set aside.
- Assemble the Salad: In a large bowl or serving tray, combine baby romaine lettuce, diced cucumber, halved tomatoes, diced red onion, and cooked salmon.
- Toss with Remaining Dressing: Pour the remaining dressing over the salad and toss gently to coat all ingredients evenly.
- Serve: Serve the salmon salad immediately for best freshness and flavor.
Notes
- Allowing salmon to come to room temperature before cooking helps it to cook evenly.
- Cooking salmon to an internal temperature of 120°F keeps it moist and tender; adjust if you prefer fully cooked salmon.
- You can substitute fresh herbs in the dressing based on preference, such as parsley or basil.
- Serve this salad with crusty bread or quinoa for a complete meal.
- Leftovers should be refrigerated and consumed within 1-2 days for optimal freshness.
