Healthy Baked Salmon Salad
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The Clean Eating Couple · by Liz Marino

Healthy Baked Salmon Salad

NUTRITION · PER SERVING25M COOK
CAL 32%·PRO 70%
CARBS 23G15% OF CAL
9G FIBER3G ADDED5G INTRINSIC6G OTHER8G TOTAL SUGAR
FAT 48G68% OF CAL
7G SAT41G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fresh salad with baked salmon, avocado, cucumber, and greens topped with a lemon tahini dressing. Light, protein-rich, and simple to prepare.

mainamericansaladfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 20 oz. salmon (cut into 4 5-oz. filets)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1/3 cup lemon juice (about 2 small lemons)
  • ¼ cup raw tahini (65 g)
  • ¼ cup extra virgin olive oil
  • ¼ cup cold water
  • 1 tablespoon maple syrup
  • 2 cloves garlic (minced (about 2 tbsp))
  • ½ teaspoon kosher salt
  • ¼ cup fresh basil (finely chopped (about 1 .75-oz. clamshell, or 10 g chopped))
  • ¼ cup fresh parsley (finely chopped (about ¼ bunch, or 6 g chopped))
  • 2 tablespoons fresh chives (finely chopped)
  • 12 cups romaine lettuce (chopped (about 4 large heads of romaine or 2 9-oz. packages of chopped romaine))
  • 1 medium ripe avocados (pitted, peeled, and sliced)
  • 1 large English cucumber (sliced into half-moons (about 2 cups sliced))
  • 2 small shallot (peeled and thinly sliced (about 1/2 cup))
  • ½ cup walnuts (raw or roasted)
PREP
15M
SODIUM
784MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.