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Italian Salmon Salad
$12.99 Recipe/$6.50 Serving
Italian Salmon Salad is the perfect healthy weeknight dinner or lunch recipe! This simple main course salad is ready in just 15 minutes and is so flavorful! The recipe is naturally gluten free, dairy free, paleo, Whole30 and keto friendly and is great for parties or cookouts too!
Once the salmon is done cooking, let it rest 2-3 minutes to cool and for the juices to redistribute.
Assemble the salad and pour the dressing (about 2-4 tablespoons depending on how much dressing you like).
Notes
You can use fresh or frozen and defrosted salmon! I often buy frozen salmon when it goes on sale and will just defrost it for 24 hours in the fridge (in a container in case the packaging has a leak).
Keep the skin on the salmon during cooking. The skin helps to seal in the juices and is easy to peel off after cooking!
Start the salmon in the skillet and finish it under a hot broiler
Can you make this Italian salmon salad ahead of time?You can chop all the veggies, make the salad dressing and even cook the salmon ahead of time.
If you want the salmon to be freshly cooked, you can make the rub and pour it over the salmon up to 24 hours in advance. Just be sure to store the salmon in an airtight container in the fridge.
If you decide to cook the salmon ahead of time, it can be stored in the fridge for up to 3 days once cooked.
Wait until serving to add the salmon and salad dressing to ensure the salad greens don’t wilt or get soggy.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
469
Fat
31
g
Carbohydrates
21
g
Fiber
4
g
Sugar
5
g
Protein
28
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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