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In the realm of nutritious and delectable meals, the Zesty Lemon & Herb Salmon Salad Bowl stands out as a vibrant option that tantalizes the palate while offering substantial health benefits. This dish is not only visually appealing—thanks to its colorful array of ingredients—but it also packs a punch with its lively flavors and delightful textures. Imagine a bowl filled with tender salmon, crisp greens, and a medley of fresh vegetables, all brought together by a zesty dressing that dances on your taste buds.

Lemon & Salmon Salad Bowl

Elevate your meal prep with the Zesty Lemon & Herb Salmon Salad Bowl, a vibrant and nutritious dish that's a feast for the eyes and taste buds alike. Packed with tender salmon, fresh mixed greens, and colorful veggies, this salad comes together in no time and offers a wealth of health benefits. The zesty dressing ties all the flavors together, making it perfect for any occasion. Enjoy it as a light lunch or an elegant dinner option that impresses. Indulge in a culinary delight that’s both easy to make and wholesome!
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Ingredients
  

2 fresh salmon fillets (approximately 6 oz each)

4 cups mixed greens (a blend of arugula, spinach, and baby kale)

1 cup cherry tomatoes, halved

1 small cucumber, diced into bite-sized pieces

1/4 red onion, finely sliced

1 ripe avocado, sliced

1/4 cup feta cheese, crumbled

1/4 cup Kalamata olives, pitted and halved

1 lemon (zest and juice)

2 tablespoons extra virgin olive oil

1 teaspoon honey or maple syrup (for sweetness)

1 teaspoon Dijon mustard (for tanginess)

Sea salt and freshly ground black pepper, to taste

Fresh parsley or dill, finely chopped, for garnish

Instructions
 

Prepare the Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking.

    Season the Salmon: Place the salmon fillets on a baking sheet lined with parchment paper for easy clean-up. Drizzle 1 tablespoon of olive oil over the fillets, then season with a generous pinch of salt, black pepper, and half of the fresh lemon zest. Squeeze the juice of half the lemon evenly over the fillets to enhance the flavor.

      Bake the Salmon: Bake the salmon for about 12-15 minutes, or until the fillets flake easily with a fork, indicating that they are cooked through. Once done, remove from the oven and let the salmon cool slightly on the baking sheet.

        Make the Dressing: In a small bowl, whisk together the remaining tablespoon of olive oil, the juice of the other half of the lemon, honey or maple syrup, Dijon mustard, and the rest of the lemon zest. Add sea salt and freshly ground black pepper to taste, mixing until well combined.

          Assemble the Salad: In a large serving bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, finely sliced red onion, crumbled feta cheese, and halved Kalamata olives. Pour the dressing over the salad and gently toss until everything is thoroughly coated in the dressing.

            Add the Salmon: Once the salmon has cooled to a manageable temperature, flake it into large, bite-sized pieces using a fork. Gently fold the salmon into the salad mixture, being careful not to break it apart too much.

              Serve: Divide the salad into four bowls, ensuring that each portion receives a generous amount of the ingredients. Top each bowl with a few slices of creamy avocado and a sprinkle of freshly chopped parsley or dill for a beautiful garnish.

                Enjoy: Serve immediately to enjoy the bright and refreshing flavors of this zesty salad bowl!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                    Optional Presentation Tips: For an elegant touch, arrange the avocado slices in a fan shape on top of the salad. Drizzle a little extra olive oil around the edge of the bowl for added flavor and visual appeal.