Luminous Nordic Salmon Salad Bowl

Allergens

Fish, Dairy (Feta)

Ingredients

• 4 salmon fillets (6 oz each)
• 1 cup arugula, washed
• 1 cup mixed cherry tomatoes, halved
• 1 avocado, diced
• 1/2 cup radishes, thinly sliced
• 1/2 cup cucumber, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup pumpkin seeds
• 1/4 cup fresh dill, chopped
• 1 lemon, zested and juiced
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place salmon fillets on the prepared baking sheet. Season with salt and pepper. Bake for 15 20 minutes or until cooked through, depending on thickness. Let cool.
3. In a large bowl, combine arugula, cherry tomatoes, avocado, radishes, cucumber, feta cheese, and pumpkin seeds. Toss gently.
4. In a small bowl, whisk together lemon zest, lemon juice, olive oil, salt, and pepper to taste. Drizzle over the salad and toss to combine.
5. Slice the cooked salmon into chunks and place on top of the salad. Garnish with fresh dill. Serve immediately.

Chef’s Insight

This Luminous Nordic Salmon Salad Bowl is not only delicious but also packed with nutrients, making it the perfect choice for a light yet satisfying meal.

Notes

Feel free to swap out any vegetables based on seasonal availability or personal preference.