Summer Salmon Citrus Salad

I did a live demonstration of this delicious salad on Instagram and Facebook and it’s been a huge hit! If you’re a fresh corn and salmon lover, you’ll love this! It’s also great with shrimp!

Prep Time15

Cook Time15

Total Time30

Course: Salad

Cuisine: American

Keyword: vegetables

Servings: salads

Calories: 690kcal

Ingredients

Salmon

2 4-6oz salmon filets or shrimp
Salt/Black Pepper or Seasoned Salt
½ tablespoon olive oil

Dressing

3 tablespoon olive oil
1 tablespoon water
1 tablespoon honey mustard
Juice of 1 lime
2 tablespoon snipped cilantro
2 minced garlic cloves
Salt to taste

Salad

1 cup cherry tomatoes halved
½ cup chopped cucumber
½ avocado diced
1 fresh corn cob cut off the cob
6-8 cups spring mix or arugula
Garnish: almonds

Instructions

In a medium skillet on medium-high heat, add olive oil and sear salmon filets 3-4 minutes skin-side, flip and cook top 3-4 minutes, then cook skin-side again until salmon easily flakes or reaches an internal temp of 145°F (about 2-3 more minutes).
For the dressing, mix all ingredients until well emulsified.
For the salad, in 1 bowl, toss together tomatoes, cucumber, avocado and corn with half of the dressing.
In another bowl, toss the lettuce with the remaining dressing.
Plate the salad in this order: lettuce mixture, toppings mixture, cooked salmon filet and almonds.

Video

Nutrition

Serving: 1salad | Calories: 690kcal | Carbohydrates: 22g | Protein: 47g | Fat: 46g

Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!

Summer Salmon Citrus Salad