Print

Quick Fresh St Patrick’s Day Salmon Salad Bowl Recipe in 20 Minutes

salmon salad bowl - featured image
Print Recipe

A quick, fresh, and vibrant salmon salad bowl perfect for St Patrick’s Day or any light, satisfying meal. Ready in under 20 minutes with simple ingredients and a zesty herby dressing.

Ingredients

Scale
  • 2 salmon fillets (about 6 ounces / 170 grams each), skin-on
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon lemon zest
  • 4 cups mixed salad greens (spinach, arugula, kale)
  • 1/2 cup baby green peas, fresh or thawed frozen
  • 1/2 cup thinly sliced cucumber
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons toasted pumpkin seeds
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup (optional)
  • Salt and pepper, to taste

Instructions

  1. Pat the salmon fillets dry with paper towels (about 2 minutes). Season both sides generously with salt, pepper, and lemon zest. Set aside.
  2. In a large mixing bowl, combine mixed greens, baby peas, cucumber slices, and chopped parsley. Toss lightly to mix.
  3. Whisk together olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper in a small bowl until emulsified (about 2 minutes). Taste and adjust seasoning if needed.
  4. Heat a non-stick skillet or cast-iron pan over medium-high heat and add olive oil (1 minute to heat).
  5. Place salmon fillets skin-side down in the hot pan. Press gently with a spatula for 10 seconds to prevent curling. Cook for 4-5 minutes until skin is crisp and golden brown. Flip and cook the other side for 2-3 minutes until just cooked through.
  6. Drizzle the dressing over the salad base and toss gently to coat (1-2 minutes). Add toasted pumpkin seeds last to keep them crunchy.
  7. Divide the dressed salad between two bowls. Top each with a salmon fillet, skin-side up. Garnish with extra parsley or lemon zest if desired.
  8. Serve immediately while salmon is warm and salad is crisp.

Notes

Pat salmon dry thoroughly for crispy skin. Preheat pan well before adding salmon. Do not move salmon too early to avoid sticking. Rest salmon briefly after cooking. Prepare salad and dressing ahead if short on time. Store salmon and salad separately to avoid sogginess.

Nutrition

Keywords: salmon salad, St Patrick’s Day recipe, quick salmon recipe, healthy salad bowl, pan-seared salmon, fresh salad, easy dinner

Find it online: https://avabake.com/quick-fresh-st-patricks-day-salmon-salad-bowl-recipe-in-20-minutes/