Salmon Salad

Salmon Salad

Prep Time


Cook Time




For something a little different, try using breaded salmon as your salad topper to create an ultra healthy salad that tastes as good as it looks. Fresh fruit, fresh salmon, and lemon infused flakes makes this one salad you have to try!

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Butter, boston, and bibb lettuce all come from the same family: butterhead. This particular variety was first cultivated and used in Egypt and dates back to 2680 B.C.


  • Salmon:
  • 1 salmon fillet about ¾ pound
  • 1 lemon juiced
  • 2 T. Olive oil
  • Flake:
  • 1 c peeled and cubed cucumber
  • 1/4 c thinly sliced red pepper
  • 1/4 c.fresh dill
  • 4 T capers
  • 1 lemon juiced
  • 1/3 cup sour cream
  • Salad:
  • 2 peaches peeled and sliced
  • 1/4 c. fresh blueberries
  • 1/4 c. thinly sliced red onion
  • 1 head boston bib lettuce


  • 1 To create the flakes, combine lemon juice, capers, cucumber and sour cream.
  • 2 Set aside, keep chilled until ready for building salad
  • 3 Pre heat oven to 425.
  • 4 Place salmon fillet on nonstick aluminum foil, drizzle with lemon & olive oil. Sprinkle with salt
  • 5 Seal side of foil up around salmon forming a pocket.
  • 6 Bake for 18 minutes
  • 7 Remove salmon and cool, then flake


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