- Recommended for: High Calorie, High Protein, Taste Changes
- Serves 3
- Provides 410 kcal, 25 g protein per serving
Summer Salmon Salad with Creamy Lemon Vinaigrette
- 2 filets or 1 can (drained) salmon
- 1 Tbsp butter or oil
- 1 clove garlic (minced)
- 4 cups mixed greens
- ¼ cup slivered almonds (or nut of choice)
- 1 cup fresh raspberries
- 4 Tbs goat cheese crumbles
- 2 Tbsp lemon juice (extra for garnish)
- 1 tsp lime juice
- 2 Tbsp olive oil
- ¼ cup Siggi’s Lemon Triple Cream Icelandic Yogurt (or plain Greek yogurt)
- ¼ tsp garlic powder
- 1 tsp apple cider vinegar
- Salt & pepper to taste
- Preheat pan and warm oil over medium heat.
- Add garlic and cook until aromatic (about 30 seconds to 1 minute) .
- Add salmon filets and cook until well done - the fish should be flaky and not translucent.
- While salmon is cooking – make vinaigrette (see below).
- Once salmon is finished cooking, turn off heat and let salmon cool to room temperature.
- Once cooled, flake salmon with fork into small pieces.
- Combined mixed greens, salmon, slivered almonds and raspberries in large serving bowl.
- Top salad with crumbled goat cheese and drizzle with vinaigrette.
- Optional: add lemon zest on top for an added zing!
For the dressing:
- Combine all ingredients in small bowl - whisk until completely blended.
- Leftover dressing should be stored in an airtight container in the refrigerator for up to 3 days.
- Salmon is rich in omega-3 fatty acids, which have anti-inflammatory properties and can help promote healing during treatment.
- Almonds, cheese and yogurt are all great sources of protein and alternatives to meat when trying to incorporate more protein at meals.
Recipe provided by Courtney Evans, MGH Dietetic Intern 2017