Healthy Salmon Salad That Tastes Like Summer by the Water

Ingredients

• 1 1/2 lbs fresh salmon fillet
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 5 cups mixed greens or romaine
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced into half-moons
• 1/4 red onion, thinly sliced
• 1 avocado, diced
• 1/4 cup kalamata olives, pitted and halved
• 2 tbsp capers, drained
• 3 tbsp olive oil (for dressing)
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• Salt and pepper to taste

Instructions

1. 1

   Pull salmon out of the fridge 10 minutes before cooking. Pat completely dry with paper towels.

2. 2

   Rub the fillet with olive oil, salt, pepper, and garlic powder.

3. 3

   Heat a skillet over medium-high heat until properly hot. Place salmon skin-side down and press gently for 30 seconds.

4. 4

   Cook 4–5 minutes on the skin side, then flip and cook another 3–4 minutes until the flesh is opaque and flakes easily with a fork.

5. 5

   Remove salmon from heat and let it cool for several minutes.

6. 6

   Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Taste and adjust.

7. 7

   Arrange greens on a large platter or bowl. Add tomatoes, cucumber, red onion, avocado, olives, and capers.

8. 8

   Flake the cooled salmon into large chunks and place over the salad.

9. 9

   Drizzle dressing over everything and serve immediately.