Gluten-Free Salmon Salad with Lemon-Dill Dressing

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Place the about 680 g salmon fillets on a baking sheet. Drizzle the salmon with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp pepper.
3. 3Bake for 12 to 15 minutes. The salmon is cooked through when it flakes easily with a fork or reaches an internal temperature of 63°C.
4. 4Remove the salmon from the oven and let it cool slightly on the baking sheet for about 5 minutes. Once cooled enough to handle, gently flake the salmon into bite-sized pieces using a fork.
5. 5While the salmon cools, prepare the salad base. In a large bowl, combine the 8 cups mixed greens, 1 medium cucumber (peeled, seeded, and sliced into 1.27 cm pieces), 1 cup cherry tomatoes (halved), and 1/4 cup red onion (thinly sliced).
6. 6Prepare the dressing. In a small bowl, whisk together 2 tbsp lemon juice, 2 tbsp fresh dill (chopped), and 1 tsp Dijon mustard until well combined.
7. 7Add the flaked salmon to the large bowl with the salad ingredients. Drizzle the lemon-dill dressing over the salad and toss gently to coat everything evenly.
8. 8Serve the salmon salad immediately over additional mixed greens if desired.

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