Baked Salmon Salad

Of course ordering salmon at a restaurant is a special treat, but I found out that I can get a great deal on salmon at a grocery store and it can taste just as good. It is actually quite simple to make and easy on the dish washer as well. The other night I decided to bake salmon and then add it to a salad. You can use this recipe just to cook the salmon if you would like because it tasted delicious on its own. My recipe measurements are based on two people. The amount of salmon is if you would like some leftovers.

Baked Salmon

3/4 lb Salmon

2 T Salted Butter

1 T (+/-) Fresh Dill

1/2 Lime for Juice plus Lime Slices for Baking

Salt & Pepper to Taste

Salad

Lettuce of Choice

1 Ear of Corn (Cooked and Cut off the Cob)

1 Avocado (Cubed)

2 Hard Boiled Eggs (Sliced)

Dressing of Choice (I chose Ranch)

Since my pot of water always take forever to come to a boil, I got a head start on the corn and hard boiled eggs, before I started anything else. Once you get those going, then go ahead and work on the salmon.

Preheat oven to 375 degrees. I use my small toaster oven because it is easier. Put aluminum foil over a small pan and have it overhang. You will need enough to completely cover the salmon and create a sealed tent. Place the salmon in the middle of the aluminum foil. Cut the 2T of Salted Butter into smaller slices and place on top of the salmon. Then wash and sprinkle some fresh dill on top. Add salt and pepper to taste. I only had limes on hand, but you can use a lemon if you have one instead. Top the salmon with the juice of 1/2 a lime. Then place the lime slices on top. Completely seal the salmon to prevent any juices from escaping. You want a clean pan, so you do not have to wash it later! Bake the salmon for 15-20 minutes or until cooked through. You can tell when the salmon is cooked through because it does not look translucent. Remove from the oven and you can eat right away. If using this salmon for the salad, it is best to let it cool.

To continue with the salad, add the lettuce, corn off the cob, avocado pieces, and hard boiled egg to a bowl. Then top with the salmon and toss with a dressing. 

If you take out the time to get all the pots to a boil, it is a quick and easy dinner to make. You can make the corn and eggs ahead of time and then prepare the salad when you are ready. I used about half the salmon for the salad and ate the other half for leftovers. Enjoy!