Description
Spring inspired salad with roasted salmon, creamy avocado, and crisp vegetables, tossed in fresh cilantro vinaigrette.
Ingredients
Scale
- 1 lb salmon fillet
- Olive oil
- Kosher salt
- Fresh ground black pepper
- Fresh lemon, optional
- 2–3 heads romaine lettuce, chopped
- 5 radishes, thinly sliced
- 2 Persian cucumbers, thinly sliced
- 1 large ripe avocado, sliced or chopped
- 1/2 – 1 cup croutons
- 2 green onions, sliced
- Fresh chopped dill, to taste
- Fresh chopped basil, to taste
- Cilantro Vinaigrette
Instructions
- Step: Preheat the oven to 425F and line a sheet pan with parchment paper.
- Step: Pat the salmon dry with a paper towel, drizzle with olive oil, and season with salt and pepper.
- Step: Bake for 10-12 minutes or until cooked through and easily flaked.
- Step: Remove the salmon from the oven, squeeze with fresh lemon juice (optional), and flake into bite-size chunks.
- Step: In a large serving bowl or platter, add romaine, radishes, cucumbers, avocado, croutons, and green onions.
- Step: Top the salad with the flaked salmon, dill, and basil.
- Step: Serve with Cilantro Vinaigrette drizzled on top.
Notes
Pat the salmon dry before baking to prevent it from being watery. Add dressing right before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 333 kcal
- Sugar: 2.9 g
- Sodium: 161.5 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 15.6 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 58.3 mg
Keywords: salmon, avocado salad, cilantro vinaigrette, healthy lunch, roasted salmon, dairy free