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Healthy Anti-Inflammatory Summer Salad with Wild Salmon & Blueberries

healthy anti-inflammatory summer salad - featured image
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A light, refreshing, and nourishing summer salad featuring wild salmon, fresh blueberries, and anti-inflammatory greens, perfect for quick and healthy meals.

Ingredients

  • Wild salmon fillets (about 6 oz / 170 g per serving, skin on)
  • Fresh blueberries (1 cup / 150 g)
  • Mixed salad greens (4 cups / 120 g; spinach, arugula, kale)
  • Avocado (1 ripe, sliced)
  • Cucumber (1 small, thinly sliced)
  • Red onion (¼ small, thinly sliced, optional)
  • Fresh dill (1 tablespoon, chopped)
  • Extra virgin olive oil (3 tablespoons)
  • Fresh lemon juice (2 tablespoons)
  • Honey (1 teaspoon)
  • Sea salt & freshly ground black pepper (to taste)
  • Toasted walnuts (¼ cup / 30 g, optional)

Instructions

  1. Pat the wild salmon fillets dry with paper towels and season both sides with sea salt and pepper.
  2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat until shimmering.
  3. Place the salmon skin-side down and cook for 4-5 minutes without moving it.
  4. Flip gently and cook another 3-4 minutes until the salmon is opaque and flakes easily.
  5. Remove from heat and let rest.
  6. While the salmon cooks, toast walnuts in a dry skillet over medium heat, stirring frequently until fragrant and lightly browned. Remove from heat and set aside to cool.
  7. Rinse and spin dry the salad greens.
  8. Thinly slice cucumber and red onion.
  9. Cut the avocado in half, remove the pit, and slice thinly.
  10. Rinse blueberries and let them drain.
  11. In a small bowl, whisk together remaining 2 tablespoons olive oil, fresh lemon juice, honey, chopped dill, salt, and pepper until emulsified. Taste and adjust seasoning as needed.
  12. In a large mixing bowl, combine salad greens, cucumber, red onion, blueberries, and avocado.
  13. Drizzle dressing over the top and toss gently to coat everything evenly.
  14. Transfer to serving plates, then top with salmon fillets and toasted walnuts.

Notes

If salmon sticks to the pan, wait an extra minute before flipping. Rest salmon after cooking to keep juices locked in. Toss salad gently to avoid bruising berries and avocado. Toast walnuts for added crunch and flavor. Salad tastes best served immediately but flavors meld nicely if rested for 10 minutes.

Nutrition

Keywords: healthy salad, anti-inflammatory, summer salad, wild salmon, blueberries, quick salad, nutritious meal

Find it online: https://sunnysavory.com/healthy-anti-inflammatory-summer-salad-with-wild-salmon-5-easy-steps-to-make-it-perfect/