Salmon Salad…..yuuummmmmyyyy! This is the perfect salad for a summer dinner. We are big salmon eaters and normally rely on our old standby salmon dinner which we love, however, tonight was blazing hot and I decided that everyone would love a cool salmon salad instead.
I first cooked two filets of salmon totaling 1.5 lbs. I squeezed lots of fresh lemon juice on the filets as well as several pats of real butter and cooked them in a 415 degree oven for 17 minutes.
After letting the salmon cool for 15 minutes, I chopped up the filet meat (I discarded the skin).
I’ve mentioned before how I love the combo of butter lettuce with romaine lettuce as a main dish or side dish- I used this winning greens combo for this dish and it was delish.
I think the real trick I learned while composting this salad is the wonderfulness of including fresh chopped basil into a salad. The flavors of the salad come alive and everything smells WONDERFUL. Note to self: every week, include fresh basil on the shopping list to throw into as many dishes as possible.
Heirloom mini tomatoes are perhaps my most favorite veggie currently. The fresh slightly warm salmon, mixed with fresh chopped basil leaves and balsamic dressing….just the best. This meal would be Whole30 approved as well, and, man is this a yummy way to eat the Whole30 way.
I hope you enjoy this recipe as much as my family of five did. Healthy and flavorful, gotta love it.
- 2.5 oz butter lettuce
- 2.5 oz romaine lettuce (note: I bought two of the 5 oz bags- one romaine and one butter and used half of each bag for this recipe)
- 1.5 lbs Wild Alaskan Salmon filets
- 20 or more mini tomatoes (heirloom), cut in half
- 2 oz chopped fresh basil leaves
- Balsamic dressing
- Squeeze fresh lemon juice onto filets of salmon. Add several pats of butter on each filet.
- Cook salmon in preheated 415 degree oven
- Cool salmon for 20 minutes
- In the meantime, throw together lettuces, tomatoes, fresh basil
- Chop salmon into bite size pieces and toss in with salad
- Add small amount of Balsamic dressing and toss. Add more dressing if needed.