Recipe · Lunch
Lemon Herb Salmon Salad
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 2
Roasted salmon flaked warm over greens is one of the most direct omega-3 lunches in the book — EPA and DHA the body turns into inflammation-resolving compounds. Lemon, dill and parsley keep it bright, and cucumber ribbons make it feel like more than the sum of its parts.
Tip: Pull the salmon from the oven the moment it flakes at the thickest point — carryover heat finishes it on the plate, and slightly-under protects the delicate omega-3s from oxidising.
Ingredients
- 2 salmon fillets
- 1 tsp olive oil
- Mixed salad leaves, 2 large handfuls
- 1/2 cucumber, peeled into ribbons
- Large handful fresh dill and parsley
- Juice of 1 lemon
- 2 tbsp olive oil (for dressing)
- 1 tsp Dijon mustard
- Salt and black pepper
Method
- Heat the oven to 190C. Rub the salmon with oil, salt and pepper and roast 11-12 minutes until it flakes.
- Whisk the lemon, dressing oil and Dijon into a light vinaigrette.
- Toss the leaves and cucumber ribbons with most of the dressing.
- Flake the warm salmon over the top in generous pieces.
- Scatter with the herbs, spoon over the rest of the dressing and finish with pepper.