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Ingredients
Scale
- 1 lb. salmon fillet, with or without skin
- Olive oil
- Kosher salt and freshly ground black pepper
- Fresh lemon (optional)
- 2–3 heads romaine lettuce, about 8 cups chopped
- 5 radishes, thinly sliced
- 2 Persian cucumbers or ½ seedless cucumber, thinly sliced
- 1 large ripe avocado, sliced or chopped
- ½ – 1 cup croutons
- 2 green onions, sliced
- Fresh chopped dill, to taste
- Fresh chopped basil, to taste
- Ingredients can be prepared fresh or store-bought for convenience.
Instructions
- Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Pat the salmon dry, drizzle with olive oil, and season with salt and pepper.
- Bake the salmon for 10-12 minutes until cooked through and flakable.
- In a large bowl, combine chopped romaine, sliced radishes, cucumbers, and avocado.
- Add the flaked salmon, croutons, green onions, dill, and basil.
- Drizzle with cilantro vinaigrette just before serving.
Notes
Use fresh salmon for the best flavor and texture.
Adjust seasoning to personal preference.
Add nuts or seeds for extra crunch if desired.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 6
- Protein: 30
- Cholesterol: 75