Warm Salmon Salad À La Provençal Recipe

Name: Warm Salmon Salad À La Provençal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3/4-pound) salmon fillet; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper; Cooking spray; 1/4 cup fresh lemon juice; 10 cup gourmet salad greens; 1/2 cup finely chopped red onion; 4 teaspoons capers; 1/4 cup finely chopped black olives; 4 (1 1/2-ounce) slices French bread, toasted

Servings: persons

1 (3/4-pound) salmon fillet
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup fresh lemon juice
10 cup gourmet salad greens
1/2 cup finely chopped red onion
4 teaspoons capers
1/4 cup finely chopped black olives
4 (1 1/2-ounce) slices French bread, toasted

1
Preheat broiler.
2
Sprinkle fish with salt and pepper. Place fish, skin side down, on a broiler pan coated with cooking spray; broil 12 minutes or until fish flakes easily when tested with a fork. Remove skin from the fish; discard skin. Break fish into chunks.
3
Drizzle juice and Caesar Dressing With Flaxseed over salad greens, tossing to coat. Add onion and capers; toss gently to combine. Divide salad evenly among 4 plates. Divide the salmon chunks evenly among salads. Top each bread slice with 1 tablespoon olives, spreading with a knife. Cut each slice in half. Serve immediately.
4
Totals include Caesar Dressing with Flaxseed.

kcal

Calories

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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 10 ingredients. The key ingredients include: 1 (3/4-pound) salmon fillet, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, Cooking spray, and more.

Yes, Warm Salmon Salad À La Provençal 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.

Warm Salmon Salad À La Provençal

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