Peruvian Salmon Salad
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This Peruvian salmon salad is one of my favorite go to meals when I want something that tastes impressive but comes together in just 40 minutes total. The beauty of this dish is how simple it really is, yet so satisfying and elegant. Fresh salmon is packed with omega 3 fatty acids that are wonderful for your heart and brain, and it pairs beautifully with the bright lime dressing and creamy avocado. What I love most is that everything comes together quickly without any fussy techniques, making it perfect for busy weeknights or entertaining guests. The vibrant colors alone make this salad feel special, and your friends will be amazed you made it so easily.
Ella x
Ingredients
- 600 gsalmon fillets(skin removed)
- 300 gmixed salad greens
- 100 mlfresh lime juice
- 75 mlextra virgin olive oil
- 1red onion(thinly sliced)
- 250 gcherry tomatoes(halved)
- 1cucumber(diced)
- 2avocado(sliced)
- 30 gfresh cilantro(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2garlic clove(minced)
Detail level
Instructions
- 1
Preheat your oven to 200 degrees Celsius. Pat the salmon fillets dry with paper towels, then season both sides generously with salt and pepper.
Tip: Drying the salmon helps it cook more evenly and develop a nice texture.
- 2
Place salmon on a parchment-lined baking sheet and roast for 20 to 25 minutes until the flesh flakes easily with a fork. Remove from oven and let cool slightly, then break into bite-sized pieces.
Tip: Cooking salmon at a lower temperature keeps it moist and tender.
- 3
In a small bowl, whisk together lime juice, olive oil, minced garlic, salt, and pepper to create the dressing. Taste and adjust seasoning as needed.
- 4
Arrange salad greens on a large platter or in individual bowls. Top with the roasted salmon pieces, red onion slices, cherry tomatoes, cucumber, and avocado.
Tip: Add avocado just before serving to prevent browning.
- 5
Drizzle the lime dressing over the salad and scatter fresh cilantro on top. Toss gently to combine and serve immediately.
Tip: For individual servings, dress each portion lightly rather than drowning the whole salad.
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