Salmon is a bit of a star when it comes to superfoods, thanks to high levels of Omega 3 fatty acids that help reduce inflammation as well as vitamin B-12, zinc, potassium and of course plenty of protein. Served along with a healthy leaf salad and fresh fruit, low fat yogurt dressing and goat cheese for an added zing, it just might be the perfect summer salad.
August 12, 2022
Recipe - Spencer Miller's strawberry and salmon salad
Protein doesn't always have to be in the form of chicken and with hot summer weather it's nice to have something light that packs a punch in terms of both flavour and nutrition, with that in mind here's Spencer Miller's strawberry and salmon salad.
1 large fillet (600g) salmon, preferably skin on for better cooking
6 cups spring mix salad
¼ cup blackened seasoning
1 cup strawberries, sliced
¼ onion, sliced
2 tbsp goats cheese, crumbled
6 tbsp cucumber dill dressing*
¼ cup (60g) full-fat Greek yogurt
1 tbsp olive oil
1 tsp lemon juice
1 tbsp fresh dill, finely chopped
Salt and pepper to taste
*Shop bought dill dressing is fine, try and find a lower calorie yogurt based dressing to keep the fat/calories down.
Preheat air fryer to 375F / 190C. If baking in the oven, preheat oven to 400F / 205C. Slice salmon fillet into 3 equal pieces (each of about 200g)
Rub with blackened seasoning until coated and then shake off the excess.
For air fried salmon, spray air fryer with nonstick spray and place salmon skin down into the tray. Air fry for 10-12 minutes. If baking, line a baking sheet with parchment paper. Lay salmon skin down on baking sheet and bake for 12 minutes then broil for 2 minutes.
Once cooked, place spring mix on plate. Top with sliced strawberries, onion, and drizzle with cucumber dill dressing.
Top with salmon fillet and enjoy!
Nutrition information (for 1 serving)
450 calories, 47 grams protein, 14 grams of carbohydrate, 22 grams of fat