Description
A vibrant, nutrient-packed salmon salad with flaky pan-seared salmon, crisp vegetables, and a zesty lemon-honey mustard dressing, perfect for quick, healthy meal prep.
Ingredients
1 lb halal salmon fillet
4 cups mixed greens
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 red onion, sliced
1/2 avocado, diced
1/4 cup pumpkin seeds
1/4 cup dried cranberries
2 tbsp olive oil
1 tbsp Dijon mustard
2 tbsp lemon juice
1 tbsp honey
1 clove garlic, minced
Salt and pepper to taste
2 tbsp chopped fresh dill or parsley (optional)
Instructions
Preheat oven to 375°F (190°C). Season salmon with salt, pepper, and garlic.
Heat olive oil in a skillet, sear salmon for 3-4 minutes per side until flaky.
Toss mixed greens with cherry tomatoes, cucumber, red onion, avocado, pumpkin seeds, and cranberries.
Whisk Dijon mustard, lemon juice, honey, and herbs (if using) for dressing.
Assemble salad, top with salmon, and drizzle with dressing.
Notes
Store in airtight containers for up to 3 days
Use fresh herbs if available
Add cooked quinoa for extra protein
Adjust honey to taste
Meal prep tip: Prepare dressing separately to maintain crispness
- Prep Time: 15
- Cook Time: 10
- Method: Stir-Fry, Baking
- Cuisine: American