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Protein Salmon Salad Recipe

Emily Carter
Protein Salmon Salad Recipe combines plant-based salmon, fresh greens, vegetables, and dressing for a light vegan meal.

Print Recipe
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings 4 servings
Calories 310 kcal

Ingredients
  

  • 12 oz plant-based salmon pieces
  • 1 tbsp olive oil
  • 4 cups mixed salad greens
  • 1 cup sliced cucumber
  • 1 cup cherry tomatoes halved
  • ½ cup shredded carrots
  • 1 avocado sliced
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions
 

  • Heat olive oil in a skillet over medium heat.
  • Cook plant-based salmon pieces for 5 minutes.
  • In a large bowl, combine salad greens, cucumber, tomatoes, carrots, and avocado.
  • Mix lemon juice, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
  • Add cooked salmon to salad mixture.
  • Drizzle dressing over salad and toss gently.
  • Serve immediately.

Notes

Nutritional values (per serving)

Calories: 310
Total Fat: 15g
Saturated Fat: 2g
Carbohydrates: 18g
Fiber: 6g
Protein: 20g

Vitamins and minerals (per serving)

Vitamin A: 60%
Vitamin C: 30%
Iron: 12%
Potassium: 18%
Magnesium: 14%

Additional notes / tips to enhance flavor

  • Add toasted seeds for crunch.
  • Use balsamic glaze for sweetness.
  • Chill salad before serving.
  • Add quinoa for extra protein.
  • Sprinkle fresh herbs for brightness.