Loading...

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat salmon fillets dry with paper towels.

In a small bowl, combine 2 tablespoons of extra virgin olive oil, 1/2 lemon juice, 1 tablespoon of chopped fresh dill, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Brush this mixture evenly over the salmon fillets.

Place the salmon fillets on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary based on thickness. Let cool slightly, then flake the salmon into large pieces.

While the salmon bakes, prepare the Lemon-Dill Dressing. In a small bowl or jar, whisk together 1/2 cup extra virgin olive oil, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 2 tablespoons chopped fresh dill, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until well combined and emulsified.

In a large salad bowl, combine the mixed greens, diced avocados, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.

Add the flaked salmon to the salad bowl. Drizzle with the Lemon-Dill Dressing. Gently toss to combine all ingredients, ensuring the dressing evenly coats the salad. Serve immediately.


Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Pat salmon fillets dry with paper towels.

In a small bowl, combine 2 tablespoons of extra virgin olive oil, 1/2 lemon juice, 1 tablespoon of chopped fresh dill, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Brush this mixture evenly over the salmon fillets.

Place the salmon fillets on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary based on thickness. Let cool slightly, then flake the salmon into large pieces.

While the salmon bakes, prepare the Lemon-Dill Dressing. In a small bowl or jar, whisk together 1/2 cup extra virgin olive oil, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 2 tablespoons chopped fresh dill, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper until well combined and emulsified.

In a large salad bowl, combine the mixed greens, diced avocados, diced cucumber, halved cherry tomatoes, and thinly sliced red onion.

Add the flaked salmon to the salad bowl. Drizzle with the Lemon-Dill Dressing. Gently toss to combine all ingredients, ensuring the dressing evenly coats the salad. Serve immediately.
