Vitality Salmon Salad with Zesty Lemon Dressing

Allergens

Fish, Gluten-free (contains no known allergens)

Ingredients

• 1 salmon fillet (6 oz / 170 g)
• 2 cups mixed baby greens
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup avocado, diced
• 1 tbsp capers
• 2 tbsp fresh dill, chopped
• 1 lemon, juiced and zested
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Season the salmon fillet with salt and pepper, to taste.
2. Preheat a non stick skillet over medium high heat. Add the salmon and cook for about 3 minutes on each side or until cooked through. Set aside to rest.
3. In a large bowl, combine the mixed baby greens, cherry tomatoes, cucumber, red onion, avocado, and capers. Toss gently to mix.
4. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, and chopped dill to create the dressing.
5. Drizzle the dressing over the salad and toss gently to coat.
6. Slice the salmon fillet and arrange it on top of the salad. Serve immediately.

Chef’s Insight

The key to this dish is balancing the flavors with a mix of acidity, saltiness, and earthy notes from the capers, lemon zest, and dill.

Notes

Feel free to swap out any of the salad ingredients for your favorites or what's seasonally available.