Servings4
Ingredients
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Instructions
- Prepare the vegetables, herbs and salad leaves first. If the salmon is fresh, season it with Dijon mustard, lemon and parsley and pan-sear or bake until just cooked; if smoked or cured, keep it chilled until assembly.
- Whisk the dressing ingredients together in a small bowl. Taste and adjust with lemon or vinegar so it is bright rather than heavy.
- Toss the vegetables and leaves lightly with the dressing. Break the salmon into generous flakes or arrange the slices on top, then add crunchy toppings.
- Serve straight away with warm green lentils, spinach and red onion. Keep any dressed leftovers separate from the greens where possible.
Kitchen note: Add lemon or fresh herbs just before serving to keep the flavours bright.
Why you'll like this recipe
- Dijon mustard, lemon and parsley gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: warm green lentils, spinach and red onion.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Dry salad leaves well so the dressing does not become watery.
- Dress the greens just before serving and keep crunchy toppings separate.
- Let freshly cooked salmon cool for a few minutes before adding it to delicate leaves.
What to serve with it
Serve with warm green lentils, spinach and red onion. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Keep the salmon refrigerated and use it within the storage window on the package; once opened or assembled, eat promptly.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.