Green salad with sockeye salmon
Posted on August 20, 2022
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This Green Salad with Sockeye Salmon is fresh, healthy, and packed with over 32 grams of protein to keep you full and fueled! It's the kind of salad that's actually satisfying and tastes so good you'll want to make it on repeat. The star is perfectly grilled sockeye salmon with its rich, buttery flavor and gorgeous pink color, served on a bed of crisp spring mix greens and microgreens for extra nutrients. Creamy avocado adds healthy fats and that smooth texture, while juicy grape tomatoes and crisp Persian cucumber bring freshness and crunch. The salad gets finished with salty feta cheese crumbles and crispy Parmesan crisps that add this incredible savory crunch in every bite. But what really ties everything together is the chimichurri vinaigrette, a bright, herbaceous dressing made with fresh cilantro, parsley, garlic, red wine vinegar, and just a touch of honey for balance. It's tangy, garlicky, and has this incredible fresh herb flavor that pairs perfectly with the rich salmon. The best part? This entire salad comes together in just 15 minutes, making it perfect for busy weeknights when you want something healthy but don't have time to spend hours in the kitchen. It's low-carb, high-protein, loaded with healthy fats from the salmon and avocado, and tastes like something you'd order at a fancy restaurant. Whether you're meal prepping for the week, need a quick lunch, or want a light but satisfying dinner, this salad checks all the boxes!
Frequently Asked Questions
Q: Can I use a different type of salmon or another protein?
A: Absolutely! While sockeye salmon has a rich, buttery flavor and beautiful color, you can use any salmon variety you prefer - coho, Atlantic, or king salmon all work great. If you want a more budget-friendly option, try canned wild-caught salmon (just drain it well and flake it over the salad). For non-salmon options, this salad is delicious with grilled chicken breast, seared tuna, grilled shrimp, or even crispy tofu for a vegetarian version. The chimichurri vinaigrette pairs beautifully with any of these proteins. You could also use leftover rotisserie chicken to make it even faster!
Q: How long does the chimichurri vinaigrette last, and can I use it for other things?
A: The chimichurri vinaigrette keeps beautifully in an airtight container in the refrigerator for up to 1 week - the flavors actually get better as they sit and meld together! This recipe makes about 1 cup, which is more than you need for one salad, and that's intentional because it's so versatile. Use the leftover chimichurri as a marinade for chicken, steak, or fish before grilling, drizzle it over roasted vegetables, toss it with pasta for a quick dinner, use it as a dipping sauce for bread, or spoon it over grilled meats. It's one of those sauces you'll want to keep on hand at all times. Just give it a good stir before using since the oil may separate.
Q: Can I meal prep this salad for the week?
A: Yes, but with some smart prep! The key is storing components separately so nothing gets soggy. Cook your salmon and store it in an airtight container in the fridge for up to 3 days. Wash and dry your greens, then store them in a container lined with paper towels to absorb moisture. Prep all your vegetables (slice cucumbers, halve tomatoes, slice avocado) and store them separately - wait to slice the avocado until the day you're eating to prevent browning, or toss it in a little lemon juice. Keep the chimichurri in a separate container. When you're ready to eat, assemble your salad fresh, top with the salmon (you can eat it cold or warm it up), and dress with the chimichurri. This way everything stays crisp and fresh!
Q: I don't have Parmesan crisps. Can I skip them or make my own?
A: You can definitely skip them, but they add such a great crunchy, salty element that I recommend finding an alternative! Making your own is super easy: preheat your oven to 400°F, line a baking sheet with parchment paper, and make small mounds (about 1 tablespoon each) of freshly shredded Parmesan cheese, spacing them 2 inches apart. Flatten them slightly and bake for 5-6 minutes until golden brown and bubbly. Let them cool completely on the pan and they'll crisp up - store in an airtight container for up to a week. If you don't want to make them, you can substitute with store-bought cheese crisps, crispy fried onions, toasted pepitas, candied pecans, or even croutons for that satisfying crunch!
This Green Salad with Sockeye Salmon is fresh, healthy, and packed with over 32 grams of protein! Grilled sockeye salmon sits on a bed of spring mix with creamy avocado, crisp cucumbers, juicy tomatoes, and crunchy Parmesan crisps, all topped with a bright, herby chimichurri vinaigrette. It's low-carb, incredibly satisfying, and comes together in just 15 minutes. Perfect for a quick lunch, light dinner, or meal prep that actually tastes amazing!
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Preparations
Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Cuisine:
American, Latin-inspired
Course:
Main Course, Salad
Calories:
520 kcal (approx. per serving)
Servings:
1
Author:
Ronica Rupan
Ingredients
Ingredients
For the Salad:
- 3 cups spring mix greens
- 5 ounces grilled sockeye salmon (about 1 fillet)
- 3 ounces avocado, sliced (about ½ medium avocado)
- 2 ounces grape tomatoes, halved (about ½ cup)
- 1 Persian cucumber, sliced
- ¼ cup microgreens
- 1 tablespoon feta cheese, crumbled
- 2 Parmesan crisps (store-bought or homemade)
- 1 lemon wedge
- Salt and pepper to taste
For the Chimichurri Vinaigrette:
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- 3 garlic cloves, peeled
- ½ cup extra virgin olive oil
- ½ cup fresh cilantro, packed
- ¼ cup fresh parsley, packed
- 3 tablespoons honey
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
1. Make the Chimichurri Vinaigrette
Add the red wine vinegar, oregano, garlic cloves, cilantro, parsley, honey, salt, and pepper to a blender or food processor. Blend on high until the herbs and garlic are finely chopped. With the blender running, slowly drizzle in the olive oil until the dressing is emulsified and smooth. Taste and adjust salt, pepper, or honey as needed. The dressing should be bright green, tangy, and slightly sweet. Set aside. This makes about 1 cup of dressing, which is enough for several salads. Store extra in the fridge for up to 1 week.
2. Cook the Salmon
Season the sockeye salmon fillet with salt and pepper on both sides. Heat a grill pan or skillet over medium-high heat. Add a drizzle of olive oil. Cook the salmon skin-side down first (if it has skin) for 3-4 minutes, then flip and cook for another 2-3 minutes until the salmon is cooked through and flakes easily with a fork. Sockeye salmon cooks quickly, so don't overcook it or it will be dry. Remove from heat and let it rest for a minute.
3. Prep the Vegetables
While the salmon cooks, prep your vegetables. Halve the grape tomatoes, slice the Persian cucumber into rounds or half-moons, and slice the avocado.
4. Build the Salad
On a large plate or shallow bowl, create a bed of spring mix greens. Top with the microgreens for extra nutrition and a peppery bite.
5. Add the Toppings
Arrange the sliced avocado, halved grape tomatoes, and sliced cucumber around the greens. Place the grilled salmon fillet on top of the greens, breaking it into large chunks if you prefer. Sprinkle the crumbled feta cheese over the salad. Add the Parmesan crisps on the side or broken over the top for crunch.
6. Dress and Serve
Drizzle 3-4 tablespoons of the chimichurri vinaigrette over the entire salad, or serve it on the side for dipping. Squeeze the lemon wedge over the salmon and greens for extra brightness. Season with a pinch of salt and pepper if needed. Serve immediately and enjoy!
Cooking hacks and tips
Tips & Notes
- Salmon options: Sockeye salmon has a rich, buttery flavor and beautiful color. You can also use other salmon varieties like coho, king, or Atlantic.
- Pre-cooked salmon: To save time, use leftover grilled salmon or even canned salmon in a pinch.
- Grilling tips: Don't move the salmon around too much while cooking. Let it develop a nice crust before flipping.
- Make it easier: Buy pre-grilled salmon from the deli section or use a rotisserie chicken breast for a different protein.
- Parmesan crisps: Make your own by baking small mounds of shredded Parmesan at 400°F for 5-6 minutes until golden and crispy, or buy them pre-made.
- Chimichurri storage: The vinaigrette keeps in an airtight container in the fridge for up to 1 week. The flavors get even better after sitting!
- Meal prep: You can prep all the salad components ahead of time and store them separately. Assemble and dress right before eating for the freshest taste.
- Low-carb and high-protein: This salad has over 32g of protein and is naturally low in carbs, perfect for keto or low-carb diets.
- Healthy fats: The salmon, avocado, and olive oil provide omega-3s and healthy fats that keep you satisfied.
- Customize it: Add other toppings like sliced red onion, roasted bell peppers, hard-boiled egg, or chickpeas.
- Vinaigrette variations: Don't like cilantro? Use all parsley. Want it spicier? Add a jalapeño or red pepper flakes.
- Persian vs. regular cucumber: Persian cucumbers are smaller, seedless, and have thin skin. Regular cucumbers work too, just remove the seeds if they're large.
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This is where I love to share my passion for cooking, baking, and flavor. When I’m not creating delicious recipes, you’ll find me spending time with my family, working on my spice blends at Flora & Mana, or enjoying a homemade baked goods. Join me on this culinary journey to taste, healthy meals and fun kitchen hacks!
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