Irresistibly Tasty Herb-Crusted Salmon Salad You'll Love
Discover the delightful Herb-Crusted Salmon Salad, a perfect blend of flavors and textures that will elevate your dining experience.
Equipment
- Oven
- Mixing bowl
- Baking tray
- Whisk
Ingredients
For the Salmon
- 4 fillets Salmon Freshness is key; ensure fillets are thawed and pat dry for best results.
- 2 tablespoons Olive Oil Enhances flavor and moisture; can substitute with avocado oil.
- 1 cup Panko Breadcrumbs Provides a light, crunchy texture; substitute with regular breadcrumbs if necessary.
- 1/2 cup Parmesan Cheese Adds umami and richness to the crust; can substitute with nutritional yeast for a dairy-free version.
- 1 teaspoon Garlic Powder Boosts flavor of the herb crust; fresh garlic can be used for more intense flavor.
- 1 tablespoon Lemon Zest Infuses freshness and zing; fresh lemon juice is also used in the dressing.
- 1 tablespoon Fresh Herbs (Parsley/Dill or Thyme) Fresh herbs that complement salmon; dry herbs may be used in a pinch.
For the Salad
- 6 cups Mixed Greens Base for the salad providing freshness and crunch; can substitute with any salad greens.
- 1 cup Cherry Tomatoes Adds color and flavor; halved for easy eating.
- 1 cup Cucumber Provides a refreshing crunch; peel if desired.
- 1/2 cup Red Onion Introduces a mild sweetness; soak in water for a mellower flavor.
- 1 medium Avocado Adds creaminess and healthy fats to the salad.
For the Dressing
- 1/3 cup Olive Oil Forms the base of the dressing; choose a quality extra-virgin for the best taste.
- 2 tablespoons Lemon Juice Creates tanginess; fresh juice is best.
- 1 tablespoon Dijon Mustard Adds depth and creaminess; can substitute with whole grain mustard.
- 1 teaspoon Honey Balances the acidity; maple syrup works as a vegan option.
- to taste Salt and Pepper Essential for enhancing flavors; adjust to taste.
Instructions
Preparation Steps
- Preheat the oven to 400°F (200°C). This step ensures that your salmon cooks evenly and gets that perfect golden crust.
- Brush the salmon fillets with olive oil; then, season generously with salt and pepper.
- Combine the panko breadcrumbs, Parmesan cheese, garlic powder, lemon zest, parsley (or dill/thyme), salt, and pepper in a bowl.
- Press the herb mixture firmly onto the top of each salmon fillet for maximum crunch and flavor.
- Place the salmon on a lined baking tray and bake for 12-14 minutes, or until flaky and golden.
- Toss the mixed greens, cherry tomatoes, cucumber, red onion, and avocado in a separate bowl.
- Whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper for the dressing.
- Plate the salad generously and top it with the warm herb-crusted salmon. Serve immediately.
Notes
Optional: Drizzle with a bit of balsamic reduction for an extra layer of flavor. Assemble salad fresh; keep salmon and salad separate until ready to eat.