1. Salmon Nicoise Salad
Ingredients:
* 1 lb salmon, skinless and boneless
* 1 tablespoon olive oil
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 head of butter lettuce, chopped
* 1 cup spinach
* 1/2 cup green beans, blanched
* 1/2 cup cherry tomatoes, halved
* 1/4 cup pitted black olives
* 1/4 cup red onion, thinly sliced
* 1/4 cup cucumber, diced
* 1 tablespoon Dijon mustard
* 1 tablespoon red wine vinegar
* 2 tablespoons olive oil
* Salt and pepper to taste
Instructions:
* Prepare the salmon: Preheat oven to 400°F. Line a baking sheet with parchment paper. Season salmon with olive oil, oregano, salt, and pepper. Bake for 12-15 minutes, or until cooked through.
* Make the vinaigrette: In a small bowl, whisk together Dijon mustard, red wine vinegar, and olive oil. Season with salt and pepper to taste.
* Assemble the salad: In a large bowl, combine butter lettuce, spinach, green beans, cherry tomatoes, black olives, red onion, and cucumber.
* Add the salmon: Flake the cooked salmon and add it to the salad.
* Toss and serve: Drizzle with vinaigrette and toss to coat. Serve immediately.
2. Salmon and Avocado Salad
Ingredients:
* 1 lb salmon, skinless and boneless
* 1 tablespoon olive oil
* 1 teaspoon dried dill
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 head of butter lettuce, chopped
* 1 cup spinach
* 1 avocado, diced
* 1/4 cup red onion, thinly sliced
* 1/4 cup cucumber, diced
* 1 tablespoon lemon juice
* 2 tablespoons olive oil
* Salt and pepper to taste
Instructions:
* Prepare the salmon: Preheat oven to 400°F. Line a baking sheet with parchment paper. Season salmon with olive oil, dill, salt, and pepper. Bake for 12-15 minutes, or until cooked through.
* Make the dressing: In a small bowl, whisk together lemon juice and olive oil. Season with salt and pepper to taste.
* Assemble the salad: In a large bowl, combine butter lettuce, spinach, avocado, red onion, and cucumber.
* Add the salmon: Flake the cooked salmon and add it to the salad.
* Toss and serve: Drizzle with dressing and toss to coat. Serve immediately.
Tips:
* You can use any type of lettuce you like.
* For a vegetarian option, substitute the salmon with tofu or tempeh.
* You can also grill or pan-fry the salmon.
* These salads are perfect for meal prep! Make a big batch on Sunday and enjoy them throughout the week.
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