Fresh Salmon Salad with Cucumbers, Tomatoes & Herb Dressing

Ingredients (Serves 2–3)

For the salmon

• 400 g fresh salmon fillet, skin removed

• 1 tablespoon olive oil

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ teaspoon dried oregano or mixed herbs

• Optional: ½ teaspoon garlic powder

For the salad

• 4 cups mixed leafy greens (arugula, spinach, or lettuce)

• 1 large cucumber, thinly sliced

• 1 cup cherry tomatoes, halved

• ½ small red onion, thinly sliced

• 2 tablespoons fresh parsley or cilantro, finely chopped

For the dressing

• 3 tablespoons olive oil

• 1½ tablespoons fresh lemon juice

• 1 teaspoon Dijon mustard (optional)

• Salt, to taste

• Freshly ground black pepper, to taste

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Instructions

1. Cook the salmon

Cut the salmon into large bite-sized chunks.
Season with salt, black pepper, oregano, and garlic powder.

Heat olive oil in a pan over medium heat.
Add the salmon pieces and cook for 2–3 minutes per side, until lightly golden on the outside and just cooked through.
Remove from heat and let rest.

2. Prepare the salad

In a large bowl, combine leafy greens, cucumber slices, cherry tomatoes, and red onion.
Gently toss to distribute evenly.

3. Make the dressing

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until well combined.

4. Assemble

Add the warm salmon pieces to the salad.
Drizzle the dressing over the top and toss gently to avoid breaking the fish.

5. Finish and serve

Sprinkle fresh chopped herbs over the salad.
Serve immediately while the salmon is still warm, or let cool slightly for a refreshing meal.

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Tips

• Do not overcook the salmon; it should stay moist and tender.

• Add avocado or olives for extra richness.

• This salad works well as a light lunch or healthy dinner.