Salmon is an excellent source of protein and heart-healthy omega-3 fatty acids, and this salad is a delicious and easy way to work it into your diet.
We love the combination of crisp veggies, creamy marinade, and zesty lemon in this salad, but feel free to mix and match the ingredients to suit your taste.
This salad is also a great way to use up any leftover cooked salmon you might have.
Read More: Zucchini, Arugula & Avocado Salad Recipe
Ingredients:
- 1 steak or filet of salmon
- 1/2 yellow bell pepper
- 1/2 green bell pepper
- 1 tomato
- Diced scallions
- Juice of 1/2 lemon
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 2-3 cloves of crushed garlic
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Instructions:
- Preheat your oven to 180C (350F)
- Mix together the olive oil, crushed garlic, lemon juice, salt, and pepper to taste.
- Pour the marinade into a ziplock bag. Marinate the salmon for at least 30 minutes, up to 2 hours.
- Drain the salmon and discard the marinade.
- Line a baking sheet with parchment paper and place the marinated salmon steaks onto the sheet.
- Add a few drops of olive oil and fold the parchment paper over the salmon, not too tightly.
- Bake for 25 minutes, or until the salmon is cooked through.
- Once the salmon is cooked, take it out of the oven and let it cool.
- Meanwhile, prepare the rest of the salad ingredients. Wash and dice the peppers, scallions, and tomatoes. Transfer the veggies into a bowl.
- Add the remaining oil and sprinkle some salt on top. Toss to combine.
- Spread the salad onto a serving plate and top with the salmon. Serve immediately.
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