Seared Salmon Salad with Lemon Vinaigrette


Seared Salmon Salad with Lemon Vinaigrette

Primary Media

User Rating

3 out of 5 stars
Rate it:
4 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    A healthy summer meal full of fresh ingredients that all pair well with Montchevre® Goat Cheese Crumbles.

    Recipe Tags

    Servings and Ingredients

    Serves 2
    ¼ c. fresh lemon juice (from 1 lemon)
    2 tsp. honey
    1 tsp. Dijon mustard
    1 minced garlic clove (about ¼ teaspoon)
    ½ c. extra virgin olive oil
    Salt and black pepper, to taste
    Salmon Salad
    1 ½ tbsp. vegetable oil
    2 (4 ounce) salmon fillets
    4 oz. mixed greens
    6 strawberries, hulled and sliced
    ¼ c. chopped walnuts
    small red onion, thinly sliced
    4 oz. Montchevre® Goat Cheese Crumbles
    Salt and black pepper, to taste

    Things To Grab

    • Small bowl
    • Whisk
    • Large skillet
    • Metal spatula
    • Large bowl
    • Tongs
    • 2 large serving plates or bowl


    1. For vinaigrette, in a small bowl combine lemon juice, honey, mustard, and garlic and whisk together.

    2. Slowly drizzle oil in a steady stream while whisking until mixture has emulsified.

    3. Season with salt and pepper and stir together.

    4. Set aside.

    5. For salmon salad, generously season salmon fillets with salt and pepper.

    6. Place a pan over medium-high heat.
    7. Once pan is hot add oil and swirl around to coat.
    8. Add salmon fillets, skin-side up, and sear for about 5 minutes.
    9. Lower heat to medium and gently flip each fillet.
    10. Continue to sear salmon for an additional 5 minutes or until fillets have just cooked through.
    11. Remove salmon from pan and roughly flake apart using a fork.
    12. Pour 1/3 cup vinaigrette into a large mixing bowl and top with mixed greens.
    13. Gently toss together until greens are evenly coated.
    14. Divide greens between two large plates/bowls and top with flaked salmon, strawberries, avocados, red onion, and walnuts.
    15. Finish each salad with a generous sprinkle of goat cheese crumbles.
    16. Serve.

    Recipe Source: