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Salmon Summer Chopped Salad

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Print Recipe
5 from 2 votes

Salmon Summer Chopped Salad


  • For the salad:
  • 16 oz salmon fillets
  • 1 Tbsp smoked paprika
  • 2 tsps ground coriander seed
  • 1 Tbsp avocado oil or olive oil
  • sea salt and ground pepper to taste
  • 4 cups romaine lettuce chopped
  • 4 small garden cucumbers diced small
  • 2 red bell peppers diced small
  • 1 red onion diced very small
  • 1 medium avocado diced
  • a handful of fresh cilantro or parsley leaves chopped
  • For the dressing:
  • 1 large fresh lemon juiced
  • 2 Tbsps raw honey
  • 1 Tbsp whole seed Dijon mustard
  • 4 Tbsps extra virgin olive oil
  • sea salt and ground pepper to taste


  • Instructions
  • Preheat your oven to 425 degrees f. and line a medium baking tray with parchment paper.
  • Lay your salmon fillets onto the prepared baking tray and rub with all the spices and oil.
  • Season with sea salt and pepper to taste. Bake for 12-15 minutes, or just until the salmon is flaky.
  • Allow your salmon to cool, then flake it with a fork.
  • Meanwhile, prepare all the veggies for your salad and place them into a large salad bowl.
  • In a small jar add all the dressing ingredients and vigorously shake to emulsify. Or whisk dressing ingredients in a small bowl.
  • Top your salad with flaked salmon and drizzle with homemade dressing.
  • Toss to combine then immediately serve.
  • Great for meal prep. Stays good in the fridge for 2 days in a sealed container.
  • Enjoy!


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