Spanish Salmon Salad
Prep
20 mins
Cook
20 mins
Servings
6
Difficulty
Easy
This Spanish salmon salad is my go to weeknight dinner when I want something that feels fancy but comes together in under an hour. Salmon is packed with omega 3 fatty acids that are wonderful for your heart, and honestly, it makes you feel like you're treating yourself while actually doing something really good for your body. The best part? Everything is fresh and raw except for the salmon, so there's minimal cooking involved and hardly any cleanup afterward. Just sear your fish, chop your veggies, and toss it all together with a punchy sherry vinaigrette. It's elegant enough for guests but simple enough that I make it all the time at home.
Ella x
Ingredients
- 400salmon fillets
- 200 kgmixed greens
- 237 mlred onion
- 237 mlcucumber
- 473 mlbell peppers
- 35488 mlkalamata olives
- 23659 mlfeta cheese
- 23659 mlsherry vinegar
- 47318 mlolive oil
- 23659 mlpomegranate seeds
- 11829 mlparsley
Detail level
Instructions
- 1
In a medium-sized bowl, whisk together the sherry vinegar and olive oil.
Tip: Use a whisk for a smooth dressing.
- 2
Cut the red onion, cucumber, bell peppers, and Kalamata olives into small cubes.
Tip: Chop the vegetables to similar sizes for a uniform salad.
- 3
Cut the salmon fillets into small pieces and place them in a separate bowl.
Tip: Use a fork to flake the salmon into small pieces.
- 4
Add the mixed greens, pomegranate seeds, and chopped parsley to the bowl with the salmon.
Tip: Mix gently to avoid bruising the greens.
- 5
Drizzle the dressing over the salad and toss to coat.
Tip: Use a fork to toss the salad and combine the flavors.
- 6
Top the salad with crumbled feta cheese and chopped olives.
Tip: Add a tangy and salty element to the dish.
- 7
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Tip: Let the salad sit for a few minutes to allow the flavors to meld together.
- 8
Serve the salad chilled and garnish with additional parsley if desired.
Tip: Garnish with fresh parsley for a pop of color and freshness.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.