Baked Salmon Salad

Indian · Year-round · 35 min · Serves 4 · By The Lesapor Kitchen

This baked salmon salad combines fresh vegetables with a hint of Indian spices, offering a healthy and satisfying meal. Perfect for a weeknight dinner, it comes together quickly and with minimal effort.

Ingredients

• 4 salmon fillets, about 6 oz each
• 2 tablespoons olive oil
• 1 teaspoon curry powder
• 2 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• Salt and pepper, to taste

Method

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets skin-side down on the baking sheet. Brush with 1 tablespoon of olive oil and sprinkle with curry powder, salt, and pepper.
3. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
4. While the salmon bakes, prepare the vegetables. In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber, and red onion.
5. In a small bowl, whisk together the remaining tablespoon of olive oil with a pinch of salt and pepper for the dressing.
6. Once the salmon is done, let it cool slightly. Flake it into large chunks.
7. Toss the salad with the dressing and divide into serving plates. Top with flaked salmon and serve immediately.