Mediterranean Herb-Crusted Salmon Salad
30min
35min
3
480
Chef's Note
This Mediterranean-inspired salmon salad is perfect for a sophisticated dinner. For best results, use wild-caught salmon. The herb crust can be prepared up to a day in advance and stored in the refrigerator. For a dairy-free version, simply omit the feta cheese. The salad components can be prepped ahead of time, but assemble just before serving for the freshest presentation.
Tags
Ingredients
16 oz salmon fillets
2 tablespoons olive oil
2 tablespoons fresh dill
2 tablespoons fresh parsley
2 teaspoons lemon zest
2 garlic cloves
1 teaspoon salt
1/2 teaspoon black pepper
1 large head romaine lettuce
4 cups baby spinach
3 large hard-boiled eggs
1 cup cherry tomatoes
1 medium cucumber
1/2 medium red onion
1 large avocado
4 oz feta cheese
1/2 cup kalamata olives
2 tablespoons capers
1/4 cup pine nuts
1 tablespoon Dijon mustard
3 tablespoons lemon juice
1 tablespoon honey
1/4 cup extra virgin olive oil
2 tablespoons fresh chives
Instructions
- 1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2
In a food processor, combine 1 tablespoon olive oil, fresh dill, 1 tablespoon parsley, lemon zest, garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until finely chopped and well combined.
- 3
Place salmon fillets on the prepared baking sheet, skin-side down. Pat the herb mixture evenly over the top of each fillet, pressing gently to adhere.
- 4
Bake for 15-20 minutes until salmon is just cooked through and flakes easily with a fork. Remove from oven and let rest for 5 minutes.
- 5
While salmon is cooking, toast pine nuts in a dry skillet over medium heat for 3-5 minutes until golden, stirring frequently. Remove from heat and set aside.
- 6
Prepare the hard-boiled eggs: Place 3 eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Transfer to an ice bath, peel when cool, and slice.
- 7
Wash and dry the romaine lettuce and baby spinach. Tear the romaine into bite-sized pieces.
- 8
Slice the cucumber into half-moons, halve the cherry tomatoes, thinly slice the red onion, and crumble the feta cheese.
- 9
For the dressing, whisk together Dijon mustard, lemon juice, honey, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Slowly whisk in 1/4 cup extra virgin olive oil until emulsified. Stir in chopped chives.
- 10
In a large salad bowl, combine the romaine lettuce and baby spinach. Arrange the salmon (broken into large flakes), hard-boiled eggs, cherry tomatoes, cucumber, red onion, and kalamata olives on top.
- 11
Slice the avocado just before serving and arrange on the salad.
- 12
Sprinkle with crumbled feta cheese, capers, and toasted pine nuts.
- 13
Drizzle with the prepared lemon-herb dressing or serve on the side.
- 14
Garnish with remaining fresh herbs and serve immediately.
Nutrition Information (per serving)
480
38g
18g
30g
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