Refreshing Lemon Salmon Salad is a light and zesty dish featuring pan-seared salmon, cucumber, tomatoes, and red onion, all topped with a homemade lemon vinaigrette dressing. This salad is perfect for a healthy and satisfying meal.
Salad Ingredients
- Dressing: The homemade lemon vinaigrette adds a tangy flavor to every bite. You can also use store-bought lemon vinaigrette if you prefer.
- Mustard: This recipe uses coarse Dijon mustard for the dressing, but you can substitute with regular Dijon mustard or even yellow mustard.
- Salmon: Salmon is rich in Omega-3 fatty acids, which help lower blood pressure and reduce inflammation. It’s also an excellent source of protein and various essential vitamins and nutrients.
- Lettuce: Use about 1 1/2 romaine hearts for a total of 4 cups of greens. You can substitute with your favorite blend of greens, such as a spring mix or iceberg lettuce.
When is Salmon Done Cooking?
Cooking salmon can be tricky. Allow the salmon to sit at room temperature for 15-20 minutes before cooking for even cooking. According to the USDA, salmon is cooked through when the thickest part reaches 145°F (63°C) on a meat thermometer. For medium-cooked salmon, remove it from the heat at 130°F (54°C) and let it rest. Salmon is done when it flakes easily with a fork and the outside is opaque pink. Avoid overcooking to prevent dryness.
How to Serve Lemon Salmon Salad
This salad can be enjoyed hot or cold. Some people prefer to let the salmon cool before adding it to the salad, which still retains its full flavor and makes it perfect for a refreshing meal.
How Long Will Lemon Salmon Salad Last?
Store the salad, without the dressing, in the refrigerator for 2-3 days. Add the dressing just before serving.
Can I Make the Salmon in an Air Fryer?
Yes! Cooking salmon in an air fryer is convenient and results in perfectly cooked fillets. Set the air fryer to 390°F (200°C). Rub the salmon with a tablespoon of the lemon vinaigrette dressing and cook for about 10 minutes, depending on the size of the fillets. A smaller fillet will cook in about 6 minutes. Use a meat thermometer to check for doneness.
Ingredients
Lemon Vinaigrette Dressing:
- ¼ cup (61 grams) lemon juice, about 2 small lemons, juiced
- 2 teaspoons garlic, minced
- 1 teaspoon coarse Dijon mustard
- 1 teaspoon honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup (53 grams) extra-virgin olive oil
Salmon:
- 1 tablespoon olive oil
- 1 pound (450 grams) salmon fillets, skin removed
Salad:
- 4 cups romaine lettuce, roughly chopped (1-2 romaine hearts)
- ½ large cucumber, cut into thin rounds then halved (about 1 cup)
- 1 cup (149 grams) grape tomatoes, quartered
- ½ medium red onion, finely diced (about ½ cup)
Instructions
Dressing
- In a medium bowl, whisk together lemon juice, garlic, mustard, honey, salt, and pepper.
- While continuing to whisk, slowly drizzle in the olive oil in a steady stream until fully combined.
- Drizzle a tablespoon of the dressing over the salmon, using your hands to gently coat all sides. Place the remaining mixture into the refrigerator to chill while you prepare the salmon and the salad.
Salmon
- In a medium skillet over medium heat, add olive oil. Once hot, add salmon and sear for about 3-4 minutes.
- Flip and repeat on the opposite side, cooking through for another 3-4 minutes, for a total of 6-8 minutes. Salmon should reach an internal temperature of 145°F (63°C).
- Remove the salmon from the skillet and let it rest for a few minutes before cutting it into bite-sized pieces.
Salad
- In a large bowl, add lettuce, cucumber, tomatoes, and onion.
- Top with cooked salmon (warm or cold).
- Drizzle with the remaining dressing and serve immediately.
Enjoy your Refreshing Lemon Salmon Salad, a perfect blend of flavors and nutrition for any meal!
