Lemon salad with salmon and crunchy vegetables

Fresh salmon, cherry tomatoes, greens and a vinaigrette made with olive oil, lemon and mayonnaise, that's all you need to concoct a salad full of freshness, nutritious and delicious as you wish!

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20 min
4
5 min

  • Ingredients

    • 450g skinless salmon fillet, cut into 2cm x 2cm cubes
    • 3 tbsp olive oil
    • Salt and pepper
    • ½ English cucumber, diced
    • 1 small bulb of fennel, very finely chopped
    • ½ cup halved cherry tomatoes
    • 4 cups greens (arugula, spinach, romaine lettuce or other)
    • Zest of half a lemon
    • Vinaigrette:
    • ¼ cup olive oil
    • 2 tbsp lemon juice
    • ¼ cup mayonnaise
    • 2 tbsp finely chopped fennel fronds
    • 1 tbsp sugar

  • Preparation

    1. In a skillet over medium heat, heat the oil and cook the salmon cubes for 5 minutes or until slightly pink inside. Season with salt and pepper to taste. Set aside.
    2. In a small bowl, mix all the dressing ingredients. Set aside.
    3. In another bowl mix the cucumber, fennel, tomatoes and greens. Place on 4 plates.
    4. Divide the salmon, sprinkle with lemon zest and drizzle with vinaigrette.

For the adventurers

Notes and tips

Add 2 tbsp of maple syrup while cooking the salmon cubes.

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