Salmon Salad With Cabbage
This salmon salad recipe makes a great main dish salad with roasted salmon, vegetables, and easy herb dressing. Another refreshing meal bowl ready in minutes!
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INGREDIENTS
Salmon
- 2 4 oz or larger salmon fillets (preferably skinless, but it’s personal preference)
- ½ teaspoon Salt or to taste
- ¼ teaspoon Black coarse pepper or to taste
- 1 teaspoon soy sauce
- 1 teaspoon fresh lemon juice
Salad
- Half of a white or red onion, sliced
- 6-8 cherry or plum tomatoes
- Half of a small head of Red cabbage, shredded
- Half of a small head of green cabbage, shredded
- ½ of a large carrot, grated or julienned
Salad Dressing
- 3 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 ½ teaspoon maple syrup
- ½ teaspoon dijon mustard
- Lemon juice to taste
INSTRUCTIONS
- Salmon. In a small bowl, mix together soy sauce, olive oil, lemon juice, salt & pepper. Rub the salmon (both sides) with salt and pepper.
- Place the salmon fillets skin side down on the baking sheet, drizzle with the marinade, and roast in the oven at 400F for 12-15 minutes or until cooked through (roasting time will also depend on the size of your salmon).
- Whisk together all of the salad dressing ingredients in a jar. Set aside. (Add lemon juice now or leave to drizzle on top of the salmon later).
- In a large mixing bowl, combine the vegetables, pour in the dressing, and toss until fully combined. Distribute the salad equally between individual serving bowls.
- Once salmon is cooked through, remove from the oven and place it on top of the salad.
- Squeeze lemon juice on top (or just add lemon wedges on the side), add grated or crumbled cheddar cheese, sprinkle with parsley, and serve while the salmon is warm. Enjoy!
NOTES
Meal prep: You can make the salad dressing a few days before. Keep in the fridge and toss the salad with it just before serving.
For salmon, place the fillets into a zip loc bag, pour the marinade on top and leave in the fridge overnight.
For veggies, you can mix shredded cabbages, grated carrots, and sliced onions together in a bowl, cover with plastic wrap or keep in an airtight container overnight. Don’t add the tomatoes or the dressing just yet. The dressing will cause the salad to be soggy and well, not so fresh after all.
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