Lemony Salmon Salad with Crunchy Vegetables

Fresh salmon, cherry tomatoes, greens and a dressing made with olive oil, lemon and mayonnaise: that's all it takes to put together a fresh, nutritious and wonderfully delicious salad!

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20 min
4
5 min

  • Ingredients

    • 450 g skinless salmon fillet, cut into 2 cm x 2 cm cubes
    • 3 tbsp olive oil
    • Salt and pepper
    • ½ English cucumber, diced
    • 1 small fennel bulb, very thinly sliced
    • ½ cup cherry tomatoes, halved
    • 4 cups greens (arugula, spinach, romaine lettuce or other)
    • Zest of half a lemon
    • Dressing:
    • ¼ cup olive oil
    • 2 tbsp lemon juice
    • ¼ cup mayonnaise
    • 2 tbsp finely chopped fennel fronds
    • 1 tbsp sugar

  • Preparation

    1. In a skillet over medium heat, heat the oil and cook the salmon cubes for 5 minutes, or until just slightly pink inside. Season with salt and pepper to taste. Set aside.
    2. In a small bowl, combine all the dressing ingredients. Set aside.
    3. In another bowl, combine the cucumber, fennel, tomatoes and greens. Divide among 4 plates.
    4. Divide the salmon among the plates, sprinkle with lemon zest and drizzle with the dressing.

For the adventurers

Notes and tips

Add 2 tbsp maple syrup while cooking the salmon cubes.

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