Baked Salmon Lunch Salad (Print Version)

Flaky baked salmon served over fresh vegetables with tangy lemon-dill dressing for a wholesome lunch.

# What You'll Need:

→ Salmon

01 - 2 salmon fillets (about 5 oz each), skinless
02 - 1 tbsp olive oil
03 - ½ tsp salt
04 - ¼ tsp black pepper
05 - ½ tsp garlic powder
06 - ½ tsp smoked paprika
07 - 1 lemon, sliced

→ Salad

08 - 3.5 oz mixed salad greens (arugula, spinach, lettuce)
09 - 3.5 oz cherry tomatoes, halved
10 - ½ cucumber, sliced
11 - ½ small red onion, thinly sliced
12 - 1 avocado, sliced
13 - 2 tbsp capers

→ Lemon-Dill Vinaigrette

14 - 2 tbsp extra-virgin olive oil
15 - 1 tbsp fresh lemon juice
16 - 1 tsp Dijon mustard
17 - 1 tbsp fresh dill, chopped
18 - ½ tsp honey
19 - Salt and pepper, to taste

# How to Cook:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Place salmon fillets on the baking sheet. Drizzle with olive oil and season with salt, pepper, garlic powder, and smoked paprika. Top each fillet with lemon slices.
03 - Bake for 12-15 minutes, or until salmon is opaque and flakes easily with a fork. Remove from oven and cool slightly.
04 - While the salmon bakes, arrange salad greens, cherry tomatoes, cucumber, red onion, avocado, and capers on two plates.
05 - In a small bowl, whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, fresh dill, honey, and salt and pepper until emulsified.
06 - Flake the warm salmon into large chunks and place over the salad. Drizzle with vinaigrette and serve immediately.

# Expert Advice:

01 -
  • This salad comes together in under 30 minutes but tastes like something from a fancy bistro
  • The warm salmon against cool crisp greens creates this incredible temperature contrast that makes every bite exciting
  • You get all the protein and omega-3s without feeling heavy or sluggish afterward
02 -
  • Room temperature salmon cooks more evenly than cold from the fridge salmon. Take it out 15 minutes before you start cooking
  • The salmon will continue cooking slightly after you pull it from the oven. Take it out when its just barely opaque in the center
  • Dress the salad right before serving or the greens will wilt under the weight of the vinaigrette
03 -
  • Pat your salmon completely dry before seasoning. Wet salmon steams instead of roasts and you miss out on that gorgeous caramelized exterior
  • Let the salmon rest for 2-3 minutes after baking. This redistributes the juices and keeps it impossibly moist when you flake it

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