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Roasted Salmon Salad

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This nutritious and colorful salad features roasted salmon, chickpeas, crunchy broccoli, and creamy avocado, all tossed together with a tangy lemon-Dijon dressing. Ideal for a quick family dinner or as a light entertaining dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 pieces salmon fillets (about 6 oz each) Look for firm, shiny flesh and a mild smell. Fresh is best.
  • 1 tbsp olive oil For coating the salmon.
  • 1 tsp paprika Gives warm, smoky notes.
  • 1 tsp garlic powder For gentle garlic flavor.
  • to taste salt and pepper Seasons the fish.
  • 1 piece lemon, sliced For garnish and extra squeeze at the table.
For the Salad
  • 1 can (15 oz) chickpeas, drained and rinsed Adds protein and texture.
  • 2 cups broccoli florets Trim into bite-sized pieces.
  • 1 ripe avocado, diced Avocado for creamy richness.
  • 1 cup cherry tomatoes, halved Sweet bursts of flavor.
  • 1/4 cup red onion, thinly sliced Use mild onion if preferred.
  • 2 tbsp olive oil For the salad dressing.
  • 1 tbsp lemon juice Fresh is best for brightness.
  • 1 tsp Dijon mustard Adds tang and emulsifies the dressing.
  • to taste salt and pepper To season the dressing.
  • 1/4 cup fresh parsley, chopped For garnish and fresh herb aroma.

Method
 

Preparation
  1. Preheat oven to 425°F (220°C).
  2. Line a baking sheet with foil or parchment for easy cleanup.
  3. Pat salmon dry, drizzle with 1 tbsp olive oil, and season with paprika, garlic powder, salt, and pepper.
Cooking the Salmon and Broccoli
  1. Arrange salmon on the baking sheet skin-side down (if skin-on). Roast for 12–15 minutes, or until the salmon flakes easily and reaches 125–130°F for medium; cook a few minutes longer for well-done.
  2. While the salmon roasts, cook the broccoli by tossing florets with a little oil, salt, and pepper and roast on a second sheet for 10–12 minutes, or steam for 4–6 minutes until tender-crisp.
Salad Assembly
  1. In a large bowl, combine drained chickpeas, halved cherry tomatoes, thinly sliced red onion, and diced avocado.
  2. Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon, and salt + pepper to taste. Pour dressing over the salad and gently toss to combine.
Serving
  1. Place broccoli into the bowl with dressed chickpeas or arrange on a platter.
  2. Top with flaked or whole roasted salmon fillets.
  3. Garnish with chopped parsley and lemon slices. Serve immediately or at room temperature.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 31gProtein: 32gFat: 22gSaturated Fat: 4gSodium: 500mgFiber: 11gSugar: 3g

Notes

This recipe can be made gluten-free. For a variation, swap smoked paprika for deeper flavor or use canned white beans instead of chickpeas for a milder bite. If you prefer a grain base, toss warm quinoa into the salad.
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