Ingredients for Warm Salmon Salad A La Provencal
- Salmon Fillet
- 1/2 teaspoon salt
- Fresh Ground Pepper
- Cooking Spray
- Fresh Lemon Juice
- Caesar Salad Dressing
- Gourmet Salad Greens
- Red Onion
- Capers
- Black Olives
- French Bread
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Warm Salmon Salad A La Provencal? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Warm Salmon Salad A La Provencal
- Preheat broiler to high or prepare your grill.
- Season two 6-ounce salmon fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Lightly coat a broiler pan or grill grates with cooking spray. Place salmon fillets skin-side down on the prepared pan/grates.
- Broil for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. If grilling, cook for 6-8 minutes per side.
- Remove the salmon from the heat and let it cool slightly. Once cool enough to handle, remove the skin and break the salmon into 1-inch chunks.
- In a large bowl, combine 5 cups mixed salad greens, 1/4 cup thinly sliced red onion, and 2 tablespoons capers.
- In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon ground flaxseed, and a pinch of salt and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Divide the salad evenly among four plates.
- Divide the salmon chunks evenly among the salads.
- Top each salad with 1 tablespoon of pitted Kalamata olives.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
6g
Fat
9g
Carbs
12g
