Moroccan Salmon Salad
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Easy
A fresh and flavorful salad perfect for a light lunch or dinner, inspired by the vibrant cuisine of Morocco.
Ella x
Ingredients
- 400salmon fillets
- 4mixed greens
- 473 mlred onion
- 237 mlcucumber
- 200 gcherry tomatoes
- 50 gcrunchy chopped almonds
- 20 gmoroccan spice mix(mix of cumin, paprika, and coriander)
- 50 mllemon juice(freshly squeezed)
- 100 mlolive oil
- 20 ghoney(optional sweetener)
- 2fresh mint leaves(chopped for garnish)
- 1 gsalt
- 1 gblack pepper
Instructions
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2
Place the salmon fillets on the prepared baking sheet and season with salt and black pepper.
Tip: Make sure to season evenly to avoid over-salting.
- 3
Bake the salmon in the preheated oven for 12-15 minutes or until cooked through.
- 4
While the salmon is baking, prepare the salad by combining the mixed greens, red onion, cucumber, cherry tomatoes, and crunchy chopped almonds in a large bowl.
Tip: Be gentle when tossing the salad to avoid bruising the greens.
- 5
In a small bowl, whisk together the Moroccan spice mix, lemon juice, and honey (if using).
Tip: Adjust the amount of honey to your taste.
- 6
After the salmon is done baking, let it rest for a few minutes before slicing it into thin pieces.
Tip: This will help the fish stay moist.
- 7
Add the sliced salmon to the prepared salad and drizzle the Moroccan dressing over the top.
Tip: Toss gently to combine.
- 8
Sprinkle the chopped fresh mint leaves over the salad for a pop of color and freshness.
- 9
Serve immediately and enjoy!
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