Warm Salmon Salad a La Provencal

Elevate your weeknight dinners with this exquisite Warm Salmon Salad à La Provençal, a vibrant and healthy dish that brings the flavors of southern France straight to your table. Perfectly seared salmon fillets are paired with a medley of roasted zucchini, cherry tomatoes, and red bell peppers, all tossed in a tangy homemade Dijon mustard and lemon vinaigrette. Kalamata olives add a briny kick, while fresh thyme infuses the salad with aromatic Provençal charm. Served over a bed of crisp mixed baby greens, this warm salad strikes the perfect balance between comfort food and light elegance. Ready in just 45 minutes, it's an ideal option for a wholesome, Mediterranean-inspired meal that's as nourishing as it is delicious.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces (6 oz each) salmon fillets
• 4 tablespoons olive oil
• 3 tablespoons lemon juice
• 2 minced garlic cloves
• 2 cups (halved) cherry tomatoes
• 1 medium (sliced) zucchini
• 1 medium (sliced) red bell pepper
• 1 cup (pitted and sliced) Kalamata olives
• 5 cups mixed baby greens
• 1 teaspoon dijon mustard
• 1 teaspoon honey
• 1 teaspoon (chopped) fresh thyme
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a mixing bowl, toss the cherry tomatoes, zucchini slices, and red bell pepper slices with 1 tablespoon of olive oil, half the minced garlic, 1/4 teaspoon salt, and a pinch of black pepper. Spread the vegetables on a baking sheet lined with parchment paper and roast for 20 minutes, stirring halfway through.

Step 3

While the vegetables are roasting, prepare the salmon. Season the fillets on both sides with a light sprinkle of salt and black pepper.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side up in the pan and sear for 4 minutes. Flip the fillets over and cook for another 3-4 minutes, or until the salmon is opaque and flakes easily with a fork. Remove from heat and let rest.

Step 5

To make the vinaigrette, whisk together 2 tablespoons of olive oil, lemon juice, dijon mustard, honey, fresh thyme, the remaining minced garlic, and a pinch of salt and pepper in a small bowl.

Step 6

In a large salad bowl, arrange the mixed baby greens as the base. Top with the roasted vegetables, Kalamata olives, and seared salmon fillets (either whole or flaked into pieces).

Step 7

Drizzle the vinaigrette over the salad and give it a gentle toss to combine. Serve warm and enjoy your Warm Salmon Salad a La Provencal!

Nutrition Facts

Serving size	(1924.8g)

Amount per serving	% Daily Value*
Calories	2634.4

Total Fat 196.6g	0%
Saturated Fat 27.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 272.2mg	0%
Sodium 6678.7mg	0%
Total Carbohydrate 71.2g	0%
Dietary Fiber 35.3g	0%
Total Sugars 34.1g
Protein 154.6g	0%

Vitamin D 0IU	0%
Calcium 515.6mg	0%
Iron 19.3mg	0%
Potassium 2465.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.2%

Protein: 23.1%

Carbs: 10.7%