Salt-Baked Salmon Salad Recipe

Name: Salt-Baked Salmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; One 1-pound salmon fillet, with skin; 1/4 cup extra-virgin olive oil; 2 tablespoons balsamic vinegar; 1 1/2 teaspoons Dijon mustard; 1 garlic clove, minced; Salt and freshly ground pepper; 6 cups packed mesclun (3 ounces); 1 cup cherry tomatoes, halved; 1/2 cup Calamata olives, pitted and chopped; 2 tablespoons chopped chives; 2 tablespoons chopped basil

Servings: persons

Kosher salt
One 1-pound salmon fillet, with skin
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
1 garlic clove, minced
Salt and freshly ground pepper
6 cups packed mesclun (3 ounces)
1 cup cherry tomatoes, halved
1/2 cup Calamata olives, pitted and chopped
2 tablespoons chopped chives
2 tablespoons chopped basil

1
Preheat the oven to 400.
2
Spread a 1/4-inch layer of kosher salt on a small rimmed baking sheet.
3
Nestle the salmon in the salt, skin side down.
4
Bake for 15 minutes, or until just cooked through.
5
Using a spatula, lift the fillet from the skin and break it into bite-size pieces.
6
In a large bowl, whisk the oil with the vinegar, mustard and garlic; season with salt and pepper.
7
Add the mesclun, tomatoes, olives, chives and basil and toss.
8
Add the salmon; toss gently and serve.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Kosher salt, One 1-pound salmon fillet, with skin, 1/4 cup extra-virgin olive oil, 2 tablespoons balsamic vinegar, and more.

Yes, Salt-Baked Salmon Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salt-Baked Salmon Salad

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