Asian Salad with Salmon, Ginger, and Lime Dressing
A bright and flavorful Asian salad with salmon, fresh veggies, creamy avocado, and candied ginger all tossed in a tangy lime vinaigrette.
Servings: 4
Calories: 425kcal
Ingredients
Salmon
- 4 x 5oz salmon filets
- 2 tablespoons soy sauce I use reduced sodium
- 2 tablespoons olive oil
- salt and pepper
Vinaigrette:
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar
- 1 teaspoon lime juice
- ¼ teaspoon dijon mustard
- ½ tablespoon brown sugar
Salad
- 8 cups mixed greens
- 2 carrots shredded (or spiralized)
- 1.5 cups cucumber cucumber cut into matchsticks (or spiralized)
- ½ cup cilantro leaves loosely packed
- 2 tablespoons candied ginger finely chopped
- 2 avocados sliced
Instructions
Salmon
- Pre-heat oven to 425°F.
- Place salmon in a large baking dish. Drizzle with the olive oil and soy sauce. Sprinkle with salt and pepper.
- Bake for 12 or so minutes, until fillets are cooked through.
Salad
- Shake together all vinaigrette ingredients.
- Divide the salad ingredients amongst 4 large bowls. Top with salmon, and drizzle with the vinaigrette.
- Serve immediately.
Nutrition
Serving: 1/4 batch | Calories: 425kcal | Carbohydrates: 18g | Protein: 27g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 93mg | Fiber: 9g | Sugar: 5g