Chopped Salad With Salmon Recipe

Season and rest

Pat the salmon fillet dry with paper towels. Rub 1 tablespoon olive oil over the fillet. Season both sides with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and zest from 1 lemon. Let rest at room temperature for 10 minutes while you prepare the salad ingredients.

Cook salmon (pan-sear)

Heat a nonstick or stainless skillet over medium-high heat until hot (about 2 minutes). Add a thin film of oil if needed. Place the salmon in the pan presentation-side down and sear without moving for 3-4 minutes until a golden crust forms. Flip and reduce heat to medium. Cook the second side 3-4 minutes until the salmon reaches an internal temperature of 125-130°F (52-54°C) for medium-rare to medium, or cook to your desired doneness. Remove salmon to a plate, drizzle with 1 tablespoon lemon juice, and let rest 4-5 minutes. Flake or cut into 1-inch pieces for the chopped salad.

Alternative: oven method

Preheat oven to 400°F (200°C). Place seasoned salmon on a parchment-lined baking sheet. Roast 10-12 minutes depending on thickness until just cooked through. Rest 4-5 minutes and flake as above.

While salmon rests, prepare the salad ingredients. Finely chop 3 cups romaine and 1 cup mixed baby greens; place in a large mixing bowl. Deseed and small-dice 1/2 English cucumber, halve 3/4 cup cherry tomatoes, small-dice 1/2 red bell pepper, and very finely chop 1/4 red onion. Add diced avocado and gently toss with the chopped greens to distribute. Add 2 tablespoons chopped parsley and 1 tablespoon chopped dill (if using).

In a small jar or bowl, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon white wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, pepper, or lemon as desired.

Reserve about 1 tablespoon of dressing for drizzling over the cooked salmon if desired.

Add the dressing to the large bowl with the chopped salad ingredients and toss gently but thoroughly so avocado pieces remain intact. Add the crumbled 1/4 cup feta and 3 tablespoons toasted sliced almonds; toss briefly to combine.

Arrange the dressed chopped salad on a serving platter or divide among 2-3 shallow bowls (this recipe yields 2 generous servings or 3 smaller). Spoon the flaked salmon pieces over the top of the salad in an even layer.

Garnish with microgreens or pea shoots, additional parsley or dill if desired, and lemon wedges at the side. Drizzle the reserved tablespoon of dressing or an extra drizzle of olive oil over the salmon if you like.

Serve immediately while the salmon is still slightly warm. Provide extra lemon wedges at the table. Leftovers: store dressing separately and keep salmon chilled; reassemble just before serving to maintain texture.