Salmon Salad Recipe
Romaine, tomatoes, chickpea salad, onions, and garlic mojito dressing topped with fresh baked Salmon Filet
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Ingredients
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Salad Ingredients
Method
Salad Preparation Instructions
- 1
Prepare the Salmon
Preheat your oven to 375°F (190°C). Place the salmon fillet on a baking sheet lined with parchment paper. Season with salt and pepper to taste, then bake for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.
- 2
Prepare the Salad Base
While the salmon is baking, wash and chop the romaine lettuce into bite-sized pieces. Place the chopped lettuce in a large salad bowl.
- 3
Add Tomatoes and Chickpeas
Cut the cherry tomatoes in half and add them to the salad bowl along with the canned chickpeas (drained and rinsed).
- 4
Add Onions and Garlic
Finely chop the red onion and add it to the salad bowl. Mince the garlic cloves and set aside for the dressing.
- 5
Make the Mojito Dressing
In a small bowl, combine minced garlic, fresh lime juice (from 2 limes), a handful of chopped fresh mint leaves, olive oil (2 tablespoons), salt, and pepper to taste. Whisk together until well combined.
- 6
Assemble the Salad
Once the salmon is cooked, remove it from the oven and let it cool slightly. Flake the salmon into large pieces and add to the salad bowl. Drizzle the mojito dressing over the salad and toss gently to combine all ingredients.
- 7
Serve
Serve the salad immediately, garnished with extra mint leaves if desired. Enjoy your fresh salmon salad!