Description
A fresh and flavorful Salmon Salad featuring pan-seared salmon fillets served over a crisp romaine lettuce bed with cherry tomatoes, cucumber, green olives, and blue cheese, all tossed in a tangy lemon-Dijon dressing. Perfect for a quick, healthy lunch or light dinner.
Ingredients
Salmon
- 8 ounces skinless salmon (2 (4-ounce) fillets)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
Salad
- 4 cups chopped romaine lettuce
- ½ cup cherry tomatoes
- 1 cup chopped cucumber
- 10 green olives with pimientos, sliced
- ¼ cup bleu cheese or Gorgonzola
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon Dijon mustard
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Season the salmon: Season both sides of the salmon fillets evenly with ½ teaspoon salt and ¼ teaspoon ground black pepper to enhance their natural flavor.
- Sear the salmon: Heat 1 tablespoon of extra-virgin olive oil in a skillet over medium-high heat. Once hot, place the salmon fillets in the skillet and cook for about 3 to 4 minutes on each side, until the salmon is cooked through and has a golden-brown crust.
- Prepare the salad base: In a large mixing bowl, combine 4 cups of chopped romaine lettuce, ½ cup cherry tomatoes, 1 cup chopped cucumber, sliced green olives, and ¼ cup blue cheese or Gorgonzola. Toss gently to mix.
- Make the dressing: In a small mason jar with a lid or a small bowl, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, ½ teaspoon Dijon mustard, chopped parsley, ¼ teaspoon salt, and ⅛ teaspoon freshly ground black pepper. Shake or whisk vigorously until emulsified and well combined.
- Dress the salad: Pour the freshly made dressing over the salad mixture and toss to coat all ingredients evenly.
- Serve: Divide the salad into two equal portions on plates, then top each with a seared salmon fillet. Serve immediately while the salmon is warm.
Notes
- You can substitute blue cheese with Gorgonzola or another crumbly cheese of your choice.
- For extra flavor, add a sprinkle of fresh herbs like dill or chives.
- Make sure not to overcook the salmon to keep it moist and tender.
- Olives add a salty tang; feel free to adjust their amount based on your taste.
- This salad can be served chilled by allowing salmon to cool before adding to the salad.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
