Salmon Chimichurri Salad Bowl| summer bowl
Salmon chimichurri salad bowl features baked salmon with chimichurri sauce, leafy greens, chopped vegetables, fresh herbs, and red pepper flakes.
Ingredients
For Salmon:
- 2 salmon fillets about 6 oz each
- 1 tbsp olive oil
- salt and pepper to taste
For Chimichurri:
- ½ cup fresh parsley chopped
- ¼ cup fresh oregano chopped
- 2 cloves garlic minced
- ¼ cup red wine vinegar
- ¼ cup olive oil extra virgin
- ½ tsp red pepper flakes
- salt and pepper to taste
For Salad Bowl:
- 2 cups mixed greens spinach, kale, romaine
- ½ cup bell peppers chopped
- ¼ cup red onion chopped
- ¼ cup cucumber chopped
- 8 cherry tomatoes halved
- ¼ cup toasted almonds
- 2 tbsp lemon juice
- 2 tbsp olive oil extra virgin
- salt and pepper to taste
Instructions
- Preheat oven to 400 ℉.
- Line a baking sheet with parchment paper.
- Place salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.Bake until it is cooked thoroughly.It normally takes 15-20 minutes.
- In a large bowl toss the mixed greens, bell pepper, red onion, cucumber, and tomatoes.
- In a bowl combine and mix all the ingredients for chimichurri sauce. Sauce is ready.
- Whisk together lemon juice, olive oil, salt, and pepper. Dressing is ready.
- Divide the salad between bowls. Top with baked salmon, chimichurri sauce, and toasted almonds. Pour some lemon dressing over the salad and enjoy.