Salmon salad

Salmon Salad: An Explosion of Healthy Flavors on Your Plate

Who doesn't love a fresh, colorful, and flavorful salad that transports us to a world of delicious aromas? Today, I present to you a simple and quick recipe for salmon salad. It's perfect for a light lunch or an elegant dinner, but it can also serve as a refined appetizer. This salad combines tender and juicy salmon with fresh vegetables, all enriched with a tangy vinaigrette that offers a pleasant contrast. Let's discover together how to prepare it!

Preparation time: 10 minutes
Baking time: 7 minutes
Total time: 17 minutes
Servings: 2

Ingredients:
- 1/2 salmon fillet with skin (approximately 200g)
- 80g mixed salad (or iceberg lettuce, arugula, spinach)
- 1 tomato, cut into quarters
- 1/3 medium cucumber, peeled and sliced thinly
- 1 small yellow bell pepper, diced
- 1 teaspoon olive oil
- juice of 1 lime
- salt and pepper, to taste

Nutritional benefits:
Salmon is an excellent source of protein, omega-3 fatty acids, and essential vitamins such as vitamin D and B12. Regular consumption of salmon can support heart, brain, and immune system health. The vegetables add fiber, vitamins, and minerals, while the lime vinaigrette brings a splash of acidity that enhances digestion.

Step-by-step preparation:

1. Preheat the oven to 200°C.
This step is essential for achieving tender and juicy salmon. A well-heated oven will help cook the fish evenly.

2. Prepare the salmon.
Rinse the salmon fillet well and dry it with a paper towel. Season with salt and pepper on both sides. Place it in a baking dish lined with parchment paper, skin side down. Bake the salmon in the oven for 7 minutes. It is important not to overcook it, as salmon can become dry.

3. Meanwhile, prepare the vegetables.
In a large bowl, add the mixed salad, quartered tomato, sliced cucumber, and yellow bell pepper. These vegetables not only provide a vibrant look to the salad but also a fresh and crunchy taste.

4. Make the vinaigrette.
In a small bowl, mix the olive oil with the lime juice. This combination will not only enhance the flavor of the salad but also add a splash of acidity that balances the flavors. Add salt and pepper to taste.

5. Assemble the salad.
Once the salmon is baked and has cooled slightly, remove the skin. Flake the salmon into smaller pieces. Drizzle the vinaigrette over the vegetables and mix well. Place the salad mixture on plates and sprinkle the salmon pieces on top.

6. Serve and enjoy!
This salmon salad is perfect on its own, but you can accompany it with a slice of toasted bread or croutons for added texture. A bottle of dry white wine or iced tea can perfectly complement the meal.

Tips and suggestions:
- If you want a lower-calorie version, you can grill the salmon instead of baking it. This will retain its juiciness and add a smoky flavor.
- Experiment with other vegetables, such as grated carrots, radishes, or avocado, to customize the salad to your taste.
- You can also add some nuts or seeds for extra crunch and nutrients.

Frequently asked questions:
1. Can I use smoked salmon for this recipe?
Yes, smoked salmon can add a delicious smoky note and complexity. However, it doesn’t require cooking, so add it at the end.

2. What other dressings can I use?
You can experiment with yogurt or mayonnaise-based dressings, or even a balsamic vinaigrette for a sweet and sour note.

3. How can I store the salad for the next day?
It’s best to keep the salmon separate from the vegetables to avoid sogginess. Store the dressing in an airtight container and add it before serving.

This salmon salad is not only nutritious and tasty but also quick and easy to prepare. I invite you to try it and enjoy every bite! Whether you're making it for a family dinner or a special occasion, this salad is sure to impress. Enjoy your meal!