Can I use frozen salmon for this recipe?

Absolutely, Just thaw it overnight in the fridge first. Pat it really dry before seasoning - that extra moisture from freezing can make the salmon steam instead of bake nicely. I actually keep frozen fillets on hand just for this salad.

Is this salad keto-friendly?

You bet, With just 10g net carbs per serving, it fits perfectly into low-carb or keto diets. Want to cut carbs even more? Skip the tomatoes and add extra cucumber or avocado instead.

How do I prevent dry salmon?

Two words: don't overcook. Take it out when it just starts to flake - it'll keep cooking a bit as it rests. That 12-15 minute window is gold. Also, keeping the skin on helps retain moisture (you can remove it after baking).

Can I meal prep this salad?

For sure. Bake the salmon and prep the veggies ahead, but keep them separate until you're ready to eat. The greens stay crisp for days this way. Just give everything a quick toss with fresh lemon juice before serving.

What's the best salmon for this recipe?

I prefer wild-caught when possible - it's leaner and has more flavor. But farm-raised works great too. Just look for bright pink, firm fillets without any fishy smell. Skin-on or skin-off both work beautifully here.

25-Minute Lemon Herb Salmon Salad That Tastes Divine -

Name: 25-Minute Lemon Herb Salmon Salad That Tastes Divine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 salmon fillets (6 oz each); 1 tbsp olive oil; 1 tbsp lemon juice; 1 tsp dried dill; 1 tsp garlic powder; 4 cups mixed greens; 1/2 cup cherry tomatoes, halved; 1/4 cup red onion, thinly sliced; 1/4 cup cucumber, diced; 1 tbsp chopped fresh parsley; Salt and pepper to taste

25-Minute Lemon Herb Salmon Salad That Tastes Divine

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A refreshing and healthy Lemon Herb Salmon Salad perfect for a light lunch or dinner. Packed with protein and fresh flavors, this dish is quick to prepare and delicious.

Author: RecipeZest
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings
Category: Salad
Method: Baking
Cuisine: Mediterranean
Diet: Low Calorie

Ingredients

Scale

2 salmon fillets (6 oz each)
1 tbsp olive oil
1 tbsp lemon juice
1 tsp dried dill
1 tsp garlic powder
4 cups mixed greens
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup cucumber, diced
1 tbsp chopped fresh parsley
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C).
Place salmon fillets on a baking sheet lined with parchment paper.
Drizzle with olive oil and lemon juice, then sprinkle with dill, garlic powder, salt, and pepper.
Bake for 12-15 minutes or until the salmon flakes easily with a fork.
While the salmon cooks, assemble the salad by tossing mixed greens, cherry tomatoes, red onion, cucumber, and parsley in a large bowl.
Once the salmon is done, let it cool slightly, then flake it into large pieces.
Top the salad with the flaked salmon and serve immediately.

Notes

You can use fresh dill instead of dried for a stronger flavor.
Add avocado slices for extra creaminess.
Substitute lime juice for lemon juice if preferred.

Find it online: https://recipeszest.com/lemon-herb-salmon-salad/