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Prep time
10 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
Today’s salmon salad recipe introduces a side dish with delectable flavor and nutrition. The flavorful pan-seared salmon is layered on a bed of crunchy lettuce, cucumber, red onions, radish, cherry tomatoes, and chickpeas, then drizzled with olive oil dressing.
Savory, sweet, and tangy, our salmon salad has all the flavors you love, and requires little effort to put together. This salad is light enough to be served as a side for lunch and dinner, and an excellent meal to make using your leftover seared fish.
Experience the freshest taste right at your own kitchen! Check out the full recipe right here: https://healthyrecipes101.com/salmon/recipe/salmon-salad/
For more healthy recipes, please visit:
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Ingredients
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10 ounces
boneless salmon (filet)
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4 ounces
canned chickpeas
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4 ounces
crystal lettuce
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4 ounces
cherry tomato (halved)
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4 ounces
cucumber (sliced)
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1 ounce
radish (sliced)
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1 ounce
red onion (sliced)
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0.5 ounces
feta cheese (crumbled)
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2 tablespoons
olive oil (divided)
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1/2 teaspoon
ground pepper (divided)
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1/4 teaspoon
salt
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2 teaspoons
lemon juice
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1/2 teaspoon
garlic powder
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1/2 teaspoon
paprika
Directions
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Marinate 10 oz salmon with 1/4 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/4 tsp salt for 5 minutes.
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Heat a skillet over small-medium heat, add 1/2 tbsp olive oil. Sear the salmon on all sides until crispy and cooked, about 7 minutes. Remove the salmon to a plate and set aside.
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Make the dressing: In a small bowl, whisk together 1 1/2 tbsp olive oil, 1/4 tsp pepper, and 2 tsp lemon juice. Set aside.
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Assemble 4 oz crystal lettuce, 4 oz cherry tomato, 4 oz cucumber, 1 oz radish, 1 oz red onion, 0.5 oz feta cheese, 4 oz chickpeas, and salmon on a salad plate. Drizzle with the dressing. Serve.
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