This recipe is sponsored by NatureSweet.
It’s an exciting day, Rosies. I eat this salad most weeks and, somehow, I’ve never posted the recipe for you before! When NatureSweet asked me to create a recipe for them, I knew I wanted to finally share my favorite salmon salad recipe with you all, because I’ve used NatureSweet Cherubs in it for years!
I always have tomatoes in my house. I honestly eat more tomatoes than anyone I know. If I have tomatoes, I can come up with dinner. I suppose I get it from my Californian mom. I grew up with this same signature yellow container on her kitchen counter! I love the versatility of tomatoes; you can toss them in a salad, or you can use them for a marinated tomato salad. The possibilities are endless! Plus, tomatoes are really good for you! People seem to forget how many vitamins and nutrients tomatoes have. NatureSweet Cherubs are handpicked at peak freshness and shipped within twenty-four hours.
This salad is really very simple, making it an excellent healthy lunch or quick dinner. (It only takes fifteen minutes to make, start to finish!) I start by browning the salmon. While the top is getting that gorgeous golden glow-up, I assemble my salad: greens (today the superfood mix of baby spinach and baby kale), halved NatureSweet Cherubs, avocado, and cucumber slices. I top the salad with the salmon then sprinkle chopped Marcona almonds, feta cheese, and herbs from my garden on top. Herbs add such a lovely freshness to any salad. Delicious!
I easily eat five salads a week as meals, but I’m really bad about shooting them and posting the recipes for you. This is one of my all-time favorite combinations: juicy NatureSweet Cherubs, creamy avocado, crunchy almonds, perfectly cooked salmon. It’s so delicious, you might forget how good it is for you!
I most often have this salad with balsamic vinaigrette, lemon vinaigrette, or Greek dressing. I wrote this recipe up for a single salad, but you can easily cook two or more salmon filets at a time to serve more!
2 cups super greens (baby kale/spinach mix) or spring mix
4-6 oz salmon filet
1/3 cup NatureSweet Cherub tomatoes
1/4 cup English cucumber, thinly sliced
1 Tbsp feta cheese
1/2 Tbsp Marcona almonds, chopped
1 Tbsp fresh herbs (I like Italian parsley and dill or basil), chopped
- Rinse a 4-6 oz salmon filet and pat dry with a paper towel. Season salmon well with salt and pepper. Heat 1 tbsp canola oil in a skillet. Fry skin-side up over medium heat for six minutes, then flip and fry for two more. Lower the heat and cook for two or three more minutes until salmon is cooked through.
- Fill a bowl with greens. Top with NatureSweet Cherubs, sliced cucumber, and sliced avocado. Add salmon then sprinkle salad with feta cheese, chopped almonds, and fresh herbs (I love Italian parsley, dill, or basil depending on my mood) and serve with balsamic vinaigrette, lemon vinaigrette, or Greek dressing.
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Thank you to NatureSweet for sponsoring this recipe!