Description
This vibrant salmon mango salad with a zesty olive oil Dijon dressing is your ultimate summer go-to! Bursting with fresh, flavorful ingredients and perfectly grilled salmon, this delicious salad comes together in just 10 minutes. It’s the perfect balance of sweet, savory, and satisfying—ideal for sunny days and quick, wholesome meals.
Ingredients
- 2x fresh salmon fillets (150 grams each)
- Lemon juice (optional)
- 3 cups of rocket
- 1/4 small purple onion, thinly sliced
- 1 medium avocado, cut into slices
- 1-2 tomatoes, sliced
- 1 Lebanese cucumber, diced (peel cucumber if necessary)
- 1 medium firm mango, cut into cubes
- Sea salt
Dressing
- 2 tbsp of extra virgin olive oil
- 1 tbsp of apple cider vinegar
- 1 tsp of Dijon mustard
- Sea salt to taste
Instructions
- Cook salmon fillets - heat a non-stick pan over medium-high heat and add a drizzle of olive oil. Place salmon fillets skin side down, squeeze a little lemon juice over the top, and sprinkle with sea salt. Cook for a couple minutes on each side ensuring the center remains tender and pink while the outside gets beautifully seared. The best part is eating the crispy skin as a yummy snack 😋 Set aside and cut in slices when cool enough to handle.
- Prepare dressing - add the extra virgin olive oil, apple cider vinegar, dijon mustard, and sea salt to a small bowl, and mix well to combine.
- Plate salad - add a bed of rocket and toss in purple onion, tomatoes, cucumber, and mango. Add dressing and combine. Place sliced avocado and salmon slices, sea salt, and black pepper. Optional to sprinkle sesame seeds to decorate.
Notes
Store any leftover ingredients in an airtight container in the fridge for up to 2 days.
For meal prep, keep the salad undressed to maintain its fresh texture. Place the dressing in a separate jar with a lid and drizzle it on just before serving for the best results.
For perfectly tender salmon, aim for a pink center! Avoid overcooking by keeping an eye on the color and texture as it cooks. Remember, the salmon will continue to cook slightly after being removed from the pan, so take it off the heat while the center is still beautifully pink and juicy.
Dressing options - a simple olive oil and vinegar can work fantastic too. Using balsamic vinegar instead of apple cider will bring a sweeter flavor to the salad. Seeded mustard instead of Dijon mustard would work great too.