Warm Salmon and Green Leaf Salad
Cook Time: 10 minutes
Prep Time: 15 minutes
Total Time: 25 minutes
Description: Delight in the fresh and vibrant flavors of this Warm Salmon and Green Leaf Salad, perfect for a delightful brunch. Share and savor this nutritious dish from lovewithrecipes.com.
Recipe Category: Brunch
Keywords: less than 30 minutes, oven-cooked, salmon salad
Ingredients
| Ingredient | Quantity |
|---|---|
| Olive oil | 1 tbsp |
| Pomegranate molasses | 1 tbsp |
| Lime, juice of | 1 |
| Salmon steaks | 4 |
| Rocket (arugula) | 300 g |
| Lebanese cucumbers | 2 |
| Pine nuts | 1/3 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 484 |
| Total Fat | 31.3 g |
| Saturated Fat | 5.1 g |
| Cholesterol | 106.2 mg |
| Sodium | 130.2 mg |
| Total Carbohydrates | 11.4 g |
| Dietary Fiber | 2.4 g |
| Sugars | 4.9 g |
| Protein | 40.4 g |
Instructions
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Preheat the Oven: Begin by preheating your oven to 200°C (about 392°F), ensuring that it reaches the right temperature for roasting your salmon to perfection.
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Prepare the Dressing: In a small jar, combine the olive oil, pomegranate molasses, and the juice of one lime. Secure the lid tightly and shake vigorously until the ingredients are well mixed. Set this dressing aside to allow the flavors to meld beautifully.
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Season the Salmon: Place the salmon steaks on a lightly oiled baking dish, ensuring they are skin-side down. Drizzle with the freshly squeezed lime juice and season to taste with salt and pepper.
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Roast the Salmon: Place the baking dish in the preheated oven and roast the salmon for approximately 8 to 10 minutes, or until it is just cooked through but still moist. Be careful not to overcook; the salmon should flake easily with a fork while retaining a tender texture.
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Prepare the Salad Base: While the salmon is roasting, wash and dry the rocket leaves thoroughly. Slice the Lebanese cucumbers into thin rounds to add a refreshing crunch to the salad.
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Assemble the Salad: Once the salmon is done, remove it from the oven and allow it to cool slightly. Using a fork, break the salmon into chunks, discarding the skin.
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Plate the Dish: Divide the rocket leaves among four serving plates. Top each plate with generous chunks of the warm salmon, scatter the cucumber slices around, and sprinkle with pine nuts for an added layer of flavor and texture.
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Dress the Salad: Finally, drizzle the prepared dressing over the assembled salad. Serve immediately while the salmon is still warm, allowing the flavors to come together beautifully in each bite.
This Warm Salmon and Green Leaf Salad not only delights the taste buds but also provides a nourishing meal that’s perfect for brunch gatherings or a light dinner. Enjoy the harmonious blend of textures and flavors that make this dish a favorite among salad lovers!
