This salad is a visual and flavorful delight. The mix of textures—from flaky, warm salmon to creamy avocado and crisp vegetables—creates a truly satisfying meal. It’s light, protein-packed, and beautifully vibrant, perfect for a fresh lunch or a light dinner.
- Prep time: 20 minutes
- Cook time: 15 minutes (for salmon)
- Serves: 2 large main portions
Ingredients
For the Salmon
- 2 large salmon fillets (about 6-8 oz / 170-225g each)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1/2 teaspoon dried dill or fresh parsley, finely chopped
For the Salad Base
- 1 large head of romaine lettuce, torn into bite-sized pieces (approx. 4 cups)
- 1 cup (approx. 1/4 head) red cabbage, finely shredded for color and crunch
- 2 cups cherry tomatoes, halved
- 1 large ripe avocado, diced
- 1/2 cup sweet red onion (or white onion), diced
- A handful of fresh parsley leaves, for garnish
For the Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice (about 1/2 a lemon)
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper, to taste
- Optional: 1 teaspoon honey or maple syrup (if you prefer a sweeter dressing)
Equipment
- Baking sheet and parchment paper
- Large mixing bowl
- Small bowl or jar (for dressing)
- A beautiful serving bowl (like the one pictured!)
Instructions
1. Prepare and Cook the Salmon
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the salmon fillets dry with a paper towel. Place them on the prepared baking sheet.
- Drizzle each fillet with olive oil and season generously with salt, pepper, and dried dill (or a sprinkle of fresh parsley).
- Roast for 12-15 minutes, or until the salmon is opaque in the center and flakes easily with a fork. Be careful not to overcook.
- Remove from the oven and set aside to cool slightly before flaking.
2. Prepare the Salad Dressing
- In a small bowl or jar, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, salt, pepper, and optional honey.
- Whisk vigorously until the dressing is emulsified and creamy. Alternatively, if using a jar, seal it tightly and shake well to combine.
3. Assemble the Salad Base
- In a large serving bowl, combine the torn romaine lettuce and finely shredded red cabbage. This is the colorful canvas for your salad.
- Add the halved cherry tomatoes, diced avocado, and diced red onion.
- Drizzle the prepared dressing over the vegetables and toss gently to coat everything evenly.
4. Flake and Add the Salmon
- Once the salmon has cooled enough to handle (it should still be warm), use a fork to flake it into large, beautiful pieces.
- Carefully spoon the flaked salmon on top of the dressed salad. Leave some of the vegetables visible for a stunning presentation.
5. Garnish and Serve
- Garnish with fresh parsley leaves.
- Serve immediately with a beautiful antique fork (if available!) and enjoy!
Chef’s Tips
- The Flake: Don’t break the salmon into pieces that are too small. Large, generous flakes create a luxurious texture and beautiful presentation.
- Dressing: The Dijon mustard is key—it creates a creamy, emulsified texture that clings perfectly to the greens.
- Variety: For extra color and flavor, you could add some blanched green beans or a sprinkle of capers.
This recipe is a perfect example of a balanced and nutritious meal. Enjoy the fresh, vibrant flavors!
