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Salmon Salad with Lime Cilantro Dressing

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This is my new favorite way to eat one of my favorite fish-salmon! I make a delicious dressing with lime, garlic and cilantro and scoop it on top of salmon prior to baking. Then I serve it on top of salad or any greens with more of the flavorful dressing. You can also add a scoop of Marine Collagen to the dressing. This will give you extra benefits of collagen, such as stronger bones and joints and improved gut health. Plus Marine Collagen is great for your skin!

I love eating it with the skin for the extra omegas and collagen, but you can also leave skin off if you want. Either way, you will love this simple and tasty way to make salmon.

Further Food Commentary:

Salmon is one of the healthiest proteins that is good for both heart and brain health. Salmon is rich in Omega 3 and low in saturated fats. It is also a great source of Vitamins A and B12, and it's high in antioxidants! Just make sure to look for wild salmon which is better for the environment and healthier for you.

By Allegra Cantoni Kuhl
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Salmon Salad with Lime Cilantro Dressing

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:20 minutes
  • Servings: 3

Ingredients

  • 1 garlic clove, finely chopped
  • 1 lemon or lime
  • 1/2 cup cilantro, finely chopped
  • 2 tablespoons white wine vinegar
  • ¼ cup olive oil, plus more for drizzling
  • 1 pound skin-on salmon fillet (skinless is fine in a pinch)
  • Mix of  assorted leafy greens (e.g. butter, Little Gem, red, green and/or frisse lettuce) torn into large pieces
  • 1 Avocado, cubed, for serving
  • 1 dragonfruit or persian cucumbers, sliced (optional)
  • Optional: one scoop Further Food Premium Marine Collagen

Instructions

  1. Heat oven to 325 degrees.
  2. In a small bowl, make dressing.  Combine juice of 1 lime (or lemon), zest of 1 lime (or lemon), garlic, cilantro, vinegar and Marine Collagen if using, Add salt and pepper and 1/4 cup olive oil. Set aside.
  3. Season salmon on both sides with salt and pepper. Place skin-side down in a baking dish or sheet. Spoon half the lime dressing over the salmon, and place in the oven until salmon is cooked through, 15 to 20 minutes, depending on the thickness of the fillet.
  4. While salmon is baking, put lettuces onto a large serving platter. Sprinkle on cubed avocado and sliced dragonfruit or cucumbers. Once salmon is out of the oven, use a spatula to transfer it to the serving platter with the lettuces.
  5. Spoon remaining dressing over the salmon and lettuces.
Heat oven to 325 degrees. In a small bowl, make dressing.  Combine juice of 1 lime (or lemon), zest of 1 lime (or lemon), garlic, cilantro, vinegar and Marine Collagen if using, Add salt and pepper and 1/4 cup olive oil. Set aside. Season salmon on both sides with salt and pepper. Place skin-side down in a baking dish or sheet. Spoon half the lime dressing over the salmon, and place in the oven until salmon is cooked through, 15 to 20 minutes, depending on the thickness of the fillet. While salmon is baking, put lettuces onto a large serving platter. Sprinkle on cubed avocado and sliced dragonfruit or cucumbers. Once salmon is out of the oven, use a spatula to transfer it to the serving platter with the lettuces. Spoon remaining dressing over the salmon and lettuces.

Nutrition Information

Per Serving:  Calories: 297; Total Fat: 16g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 37mg; Sodium: 445mg; Potassium: 812mg; Carbohydrate: 5g; Fiber: 4g; Sugar: 0g; Protein: 30g


Nutrition Bonus:   Iron:7%; Calcium: 30%; Vit A: 30%; Vit C: 7%

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Lillian Zhao Administrator
I’m thrilled to welcome you to Further Food.
I started Further Food because I believe in the power of food - to nourish, to prevent disease. But... what happens when we get sick with a chronic illness? Or when someone we love gets diagnosed? How can food and diet changes help the healing process? Help better manage symptoms - naturally?
These were the questions I was struggling with when I started Further Food.
Last year, my father was diagnosed with diabetes II. We were shocked because my mother cooks very healthfully. But my dad sneaks in a lot of processed, unhealthy foods while he was on the road, which is much of the time.  Sound familiar?
Around the same time, one of my best friends was struggling with IBS and another was going through a bad Ulcerative Colitis flare. I wanted to help, but didn't know how. So I turned to the internet to do research. But what I found was scattered, disorganized, and often depressing.  I got sucked into these forums, but couldn't easily find the information I was looking for. And that's when I thought  - there must be a better way to help people discover how to use food to combat various aliments...in an easy-to-use, beautiful, and fun way!
And that's how Further Food was born. In my research, I have helped my dad change his diet. He is now 15 lbs lighter, has cut back on processed foods, and decreased his total daily carbs. The journey isn't over, but he's doing so much better! #winningdad. I've showed him Tiffany's inspiring story of how she reversed her diabetes and shared her "Phase I" meal plan with him.  My friend has changed her diet to dramatically to reduce her IBS symptoms, and I have recently introduced her to the FODMAP diet - one that I discovered from the contributors on Further Food!  With my urging, my other friend with Ulcerative Colitis, tried going gluten-free and found that his 'pain-level' dramatically reduced within a week of making the dietary changes!
These powerful experiences, along with the stories I hear daily from Further Food's Health Heroes, inspire me to keep going further.  I am so deeply honored to be spear-heading this important work of using crowd-sourced data to find food-based solutions for a variety of health conditions. I believe in the wisdom of your stories, the strength of our community, and in the power of celebrating food as we get healthy together.
Help us spread the word about what we're doing, because we're just getting started!
 
Bio: I have dedicated my career to building and funding mission driven companies, specifically in the health and wellness space. Further Food is the culmination of my experiences, and reflects my belief that companies should do well and do good. I am also a certified yoga teacher, and love to surf, run, tango, travel and cook. My BA is from Brown University and my MPP from Harvard University. 

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