Pulled Salmon Spring Salad

Mediterranean Bowl with Salmon is hearty, healthy, delicious, and makes for the perfect prep-ahead meal. It’s a balanced bowl including a great source of quality protein, healthy fats, and fiber.

Ingredients

Ingredients
Servings:
g
Salmon
tbsp
Olive Oil
g
Mixed Green Salad
Cucumber
g
Cherry Tomatoes
Radish
Spring Onion
Herbal Joghurt
g
Skyr Yoghurt
tbsp
Lemon Juice
g
Fresh Dill
tbsp
Olive Oil
Salt & Pepper to taste
Lemon Vinaigrette
tbsp
Lemon Juice
Garlic Clove
tsp
Dijon Mustard
tsp
Maple Syrup
tbsp
Olive Oil
Salt & Pepper to taste
Calories
per serving
545
Carbs
36
Protein
34
Fat
29

Instructions

Preparing In The Kitchen
  1. To make the vinaigrette, peel and crush the garlic clove. in a small bowl, whisk together the lemon juice, crushed garlic, mustard, salt, pepper, and maple syrup. Slowly start adding olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, put all ingredients (including olive oil) in a small bottle and shake vigorously.
  2. For the herb yogurt, wash the dill, shake dry and finely chop the dill tips. Mix the yogurt with the lemon juice, fresh chopped dill, olive oil, salt and pepper.
  3. Rinse the salmon fillet with cold water and pat dry. Season with salt and pepper. Heat 2 tablespoons of oil in a pan and fry the salmon fillets on the skin side for about 4 minutes. Turn the fish over and fry for another 4 minutes. Let cool on a plate for a few minutes.
  4. While salmon is frying, wash and chop the lettuce, half the cherry tomatoes and slice the cucumber, radishes, and spring onions. Mix all the veggies with the vinaigrette in a salad bowl.
  5. As soon as the salmon is ready, coarsely tear the salmon with 2 forks and spread on the salad. Garnish everything with the Skyr yogurt.

Preparing In The Kitchen
  1. To make the vinaigrette, peel and crush the garlic clove. in a small bowl, whisk together the lemon juice, crushed garlic, mustard, salt, pepper, and maple syrup. Slowly start adding olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, put all ingredients (including olive oil) in a small bottle and shake vigorously.
  2. For the herb yogurt, wash the dill, shake dry and finely chop the dill tips. Mix the yogurt with the lemon juice, fresh chopped dill, olive oil, salt and pepper.
  3. Rinse the salmon fillet with cold water and pat dry. Season with salt and pepper. Heat 2 tablespoons of oil in a pan and fry the salmon fillets on the skin side for about 4 minutes. Turn the fish over and fry for another 4 minutes. Let cool on a plate for a few minutes.
  4. While salmon is frying, wash and chop the lettuce, half the cherry tomatoes and slice the cucumber, radishes, and spring onions. Mix all the veggies with the vinaigrette in a salad bowl.
  5. As soon as the salmon is ready, coarsely tear the salmon with 2 forks and spread on the salad. Garnish everything with the Skyr yogurt.

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