Superfood salmon salad bowl

Superfood salmon salad bowl

This Mediterranean superfood salad is the ultimate throw-together meal for when time is precious, but you don’t want to skimp on nutrients. It’s packed with omega-3 and boasts a pantheon of micronutrients.

Superfood salmon salad bowl

This Mediterranean superfood salad is the ultimate throw-together meal for when time is precious, but you don’t want to skimp on nutrients. It’s packed with omega-3 and boasts a pantheon of micronutrients.
USMetric
2 servingservings

Ingredients

Salmon
  • 9 oz. 260 g salmon, boneless fillet (preferably wild Alaskan sockeye)salmon, boneless fillets (preferably wild Alaskan sockeye)
  • 2 tsp 2 tsp avocado oil or olive oil
  • salt and pepper, to taste
Dressing
  • 1 tbsp 1 tbsp capers
  • 1 tbsp 1 tbsp Dijon mustard or whole-grain mustard
  • 1 tbsp 1 tbsp cider vinegar or lemon juice
  • 3 tbsp 3 tbsp olive oil
  • 1 tsp 1 tsp coconut aminos
  • salt and pepper, to taste
Salad
  • 7 oz. 200 g cucumber, diced
  • 2 oz. 55 g sugar snap peas, sliced into matchsticks
  • 1 oz. 28 g red bell pepper, slicedred bell peppers, sliced
  • 1 oz. (313 tbsp) 28 g (50 ml) olives, pitted and halved
  • ½ oz. (4 tbsp) 14 g (60 ml) sun-dried tomato, choppedsun-dried tomatoes, chopped
  • 5 oz. 140 g avocado, dicedavocados, diced
  • 3 tbsp 3 tbsp fresh dill or fresh parsley or fresh basil or fresh chives, chopped
  • 1 tbsp 1 tbsp pumpkin seeds
  • 1 tbsp 1 tbsp sunflower seeds
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Instructions

Salmon

  1. Season the salmon with salt and pepper. Heat a pan greased with the avocado oil over medium heat.
  2. Add the salmon, skin-side down, and cook for 5 to 6 minutes. Flip and cook for 1 to 2 minutes or until cooked through. Remove from the heat and transfer to a plate to cool.
  3. Remove the skin from the salmon and flake it into chunks.
  4. Dressing

  5. Mix all the dressing ingredients together in a small bowl. Set aside.
  6. Salad

  7. Place the cucumber, sugar snap peas, bell pepper, olives, sun-dried tomatoes, avocado, and herbs in a mixing bowl, and combine well.
  8. Add the flaked salmon.
  9. Dry-fry the seeds in a pan placed over medium-low heat until lightly golden. Allow to cool, then add to the bowl.
  10. Drizzle with the prepared dressing and serve.
 

Tips

This salad can be stored in the fridge for up to 1 day.

Your cooking time may vary depending on the thickness of your salmon fillet.

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