Baked Salmon Lunch Salad (Printable Version)
Tender baked salmon with crisp greens, avocado, and lemon-dill dressing for a wholesome lunch.
# What You'll Need:
→ Salmon
01 - 2 salmon fillets (5 oz each), skinless
02 - 1 tbsp olive oil
03 - ½ tsp salt
04 - ¼ tsp black pepper
05 - ½ tsp garlic powder
06 - ½ tsp smoked paprika
07 - 1 lemon, sliced
→ Salad
08 - 3.5 oz mixed salad greens (arugula, spinach, lettuce)
09 - 3.5 oz cherry tomatoes, halved
10 - ½ cucumber, sliced
11 - ½ small red onion, thinly sliced
12 - 1 avocado, sliced
13 - 2 tbsp capers (optional)
→ Lemon-Dill Vinaigrette
14 - 2 tbsp extra-virgin olive oil
15 - 1 tbsp fresh lemon juice
16 - 1 tsp Dijon mustard
17 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
18 - ½ tsp honey (optional)
19 - Salt and pepper, to taste
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place salmon fillets on prepared baking sheet. Drizzle with olive oil and season evenly with salt, pepper, garlic powder, and smoked paprika. Arrange lemon slices over each fillet.
03 - Bake for 12-15 minutes until salmon is opaque throughout and flakes easily with a fork. Remove from oven and let rest for 3-4 minutes.
04 - While salmon bakes, divide mixed greens, cherry tomatoes, cucumber, red onion, avocado, and capers between two serving plates.
05 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, fresh dill, and honey until fully emulsified. Season with salt and pepper to taste.
06 - Flake the warm salmon into large chunks and distribute evenly over the prepared salads. Drizzle with vinaigrette and serve immediately with extra lemon wedges if desired.
# Expert Hints:
01 -
- Its the kind of lunch that leaves you energized instead of ready for a nap, something Ive learned matters enormously on busy workdays
- The vinaigrette comes together in thirty seconds flat but makes everything taste restaurant special
02 -
- Overcooked salmon is dry and sad, so start checking at the 12 minute mark and trust the flake test over the clock
- The vinaigrette can be made ahead and keeps in the fridge for days, but bring it to room temp before using
03 -
- Pat your salmon fillets completely dry before seasoning, the spices adhere better and you get a lovelier exterior texture
- Invest in an actual lemon squeezer or press, those seeds in the vinaigrette will drive you crazy eventually