Italian summer salmon salad
Indulge in the flavors of Italy with this refreshing summer salmon salad. A harmonious blend of fresh ingredients that will tantalize your taste buds.
Ingredients:
- 450g boneless skinless salmon filet
- Salt, pepper and a drizzle of extra virgin olive oil for roasting the salmon
- 2 tablespoons chopped capers in brine
- 1/4 cup finely diced red onion
- )ne 60g can of sliced ripe black olives
- Juice of one large soft lemon
- 1/4 cup extra virgin olive oil
- 1 teaspoon fine sea salt
- 3 tablespoons torn flat leaf parsley leaves
- Lettuce, crackers or toast for serving.
Instructions:
- Begin by heating your oven to 400F. Put the salmon pieces in a lightly greased baking dish and season with some salt, pepper, and olive oil. Cook the salmon in the oven for about 10 to 13 minutes until it's cooked through, then allow it to cool down to room temperature.
- Separate the cooled salmon into small pieces and mix them carefully with the rest of the components. Refrigerate the mixture and enjoy it on top of lettuce, crackers, rye bread, or anything else you prefer.
Summary:
- Calories: 1562 kcal
- Fat: 123 g
- Protein: 97 g
- Carbs: 21 g
- Potassium: 2164 mg
- Magnesium: 162 mg