Salmon Salad Bowl

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A light, nutritious, and satisfying salad featuring tender salmon, fresh vegetables, and a zesty dressing. Perfect for lunch, dinner, or a healthy meal prep option.

Introduction

This Salmon Salad Bowl combines protein-rich salmon with crisp greens, fresh vegetables, and flavorful toppings. It’s quick to assemble, naturally nutrient-dense, and packed with heart-healthy fats and vitamins.

Ingredients (Serves 2)

For the Salmon

• 2 salmon fillets (4–6 oz each)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• ½ teaspoon garlic powder or smoked paprika (optional)

For the Salad

• 4 cups mixed salad greens (spinach, arugula, romaine)
• 1 cup cherry tomatoes, halved
• ½ cucumber, sliced
• ½ red bell pepper, sliced
• ½ avocado, diced
• 2 tablespoons red onion, thinly sliced
• 2 tablespoons olives or capers (optional)

For the Dressing

• 2 tablespoons olive oil
• Juice of 1 lemon or lime
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper, to taste

Instructions

1. Cook the Salmon
   Heat olive oil in a skillet over medium heat. Season salmon with salt, pepper, and optional garlic powder or paprika. Cook 4–5 minutes per side until golden and flaky.
2. Prepare the Salad
   In a large bowl, combine mixed greens, cherry tomatoes, cucumber, bell pepper, avocado, red onion, and olives.
3. Make the Dressing
   Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
4. Assemble the Bowl
   Divide the salad between two bowls. Top each with a cooked salmon fillet. Drizzle dressing over the top.
5. Serve
   Garnish with fresh herbs like parsley or dill if desired and enjoy immediately.

Description

This Salmon Salad Bowl is light, fresh, and packed with flavor. The creamy avocado and flaky salmon complement crisp vegetables, while the tangy dressing ties all the flavors together.

Optional Additions

• Roasted or steamed asparagus
• Quinoa or farro for a grain base
• Hard-boiled eggs for extra protein
• Feta or goat cheese

Tips for Success

• Cook salmon skin-side down first for extra crispiness.
• Use ripe avocado for creaminess and optimal flavor.
• Serve immediately for the best texture, especially for avocado.

Nutritional Information (Approx. per serving)

• Calories: 400–450
• Protein: 32 g
• Healthy Fats: 26 g
• Carbohydrates: 15 g
• Fiber: 6 g

Conclusion

Quick, nutritious, and colorful, this Salmon Salad Bowl is perfect for anyone seeking a wholesome, satisfying meal.