YOUR SOLIN GENERATED RECIPE
Flaky Salmon Salad with Fresh Herbs and Crunchy Veggies
Enjoy a refreshing salad featuring tender, flaky wild salmon draped over a crisp bed of mixed greens, cherry tomatoes, and crunchy cucumber slices, all brightened with zesty lemon and fresh herbs. A light drizzle of extra virgin olive oil ties this dish together with subtle richness, making it perfect for a satisfying lunch.
INGREDIENTS
6 oz Wild-Caught Salmon Fillet
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber
1/4 medium Red Onion
1 tbsp Fresh Dill
1 tbsp Fresh Parsley
1 tbsp Lemon Juice
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat a non-stick skillet over medium heat. Season the salmon lightly with salt and pepper.
Cook the salmon skin-side down for about 3-4 minutes until the skin is crispy, then flip and cook for another 3-4 minutes until the salmon flakes easily with a fork.
While the salmon is cooking, combine the mixed salad greens, cherry tomatoes, cucumber slices, and red onion in a large bowl.
Add the chopped fresh dill and parsley to the salad.
In a small bowl, whisk together lemon juice and extra virgin olive oil, then drizzle over the salad.
Once the salmon is cooked, use a fork to gently flake it into bite-sized pieces and toss into the salad.
Gently mix all the ingredients to combine, adjust salt and pepper to taste, and serve immediately.