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Sunday dinner: Warm salmon salad with lemon vinaigrette

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Simple salmon dish

This Sunday dinner recipe makes a light, healthy and complete meal in one dish.

Salmon Salad

Warm salmon salad with lemon vinaigrette is a light and fresh dish that's perfect for a Sunday dinner. Not only is this recipe easy to make, it's a complete meal, all in one dish.

Salad greens are combined with warm brown rice, then topped with salmon for a healthy meal with a sophisticated presentation. The lemon vinaigrette finishes the dish with a fresh flavor.

Warm salmon salad with lemon vinaigrette recipe

Serves 4

Ingredients:

For the vinaigrette

  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the salmon salad

  • 2 cups brown rice, cooked
  • 2 tablespoons olive oil, plus a bit extra
  • 4 (6 ounce) salmon fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 6 ounces salad greens
  • 1 lemon, cut into 4 wedges, as garnish

Directions:

  1. Whisk the vinaigrette ingredients together in a small bowl and refrigerate for at least 30 minutes.
  2. Cook the brown rice, then set it aside and keep it warm.
  3. Season the salmon by sprinkling with the salt, pepper and garlic.
  4. Add 1-1/2 tablespoons olive oil to a large saute pan over medium heat. When the oil is hot, add 2 fillets to the pan and cook until done, about 6-8 minutes on each side. Cook the 2 remaining fillets (add a bit of extra olive oil to the pan first, if needed). Set the salmon aside and keep warm.
  5. In a large bowl, toss together the salad greens and the warm brown rice. Add the vinaigrette (reserve a bit if you can) and toss so the greens and rice are well coated.
  6. Evenly divide the salad and rice mixture between 4 plates, then top each with a salmon fillet.
  7. Serve with the remaining vinaigrette and lemon wedges on the side.

Salmon never tasted so good!

More Sunday dinner recipes

Greek-style shrimp
Baked shrimp and veggie egg rolls
Hawaiian pizza

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