Name: Garlic Paprika Salmon Salad with Green Beans and Cucumber
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 600 g salmon fillet; 200 g green beans, trimmed; 1 head romaine lettuce, chopped; 1 medium cucumber, diced; 2 tbsp olive oil; 3 cloves garlic, minced; 1 tsp smoked paprika; ½ tsp salt; ¼ tsp black pepper; 50 g fresh cilantro, chopped; 1 lemon, cut into wedges

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Garlic Paprika Salmon Salad with Green Beans and Cucumber

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Dive into this vibrant bowl of goodness featuring crisp romaine, fresh green beans, and cool cucumber, all crowned with perfectly cooked salmon. The dish is elevated by a zesty garlic and paprika dressing that will tantalize your taste buds. This salad is not just a meal but a culinary experience. Feel free to add your own twist with different herbs or veggies!

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4

Course: From the Big Screen

Cuisine: Contemporary

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

600 g salmon fillet
200 g green beans, trimmed
1 head romaine lettuce, chopped
1 medium cucumber, diced
2 tbsp olive oil
3 cloves garlic, minced
1 tsp smoked paprika
½ tsp salt
¼ tsp black pepper
50 g fresh cilantro, chopped
1 lemon, cut into wedges

Equipment

20 cm (8 inch) square baking tray
Chef's knife
Heatproof mixing bowl
Pot for blanching cauliflower
salad spinner

Method

Preheat your oven to 200°C (400°F).
In a mixing bowl, combine olive oil, minced garlic, smoked paprika, salt, and pepper to create the dressing. Reserve a tablespoon for drizzling later.
Place the salmon fillet on a baking tray and brush it with the garlic paprika dressing. Bake for 15-20 minutes, until the salmon flakes easily with a fork.
While the salmon is baking, bring a pot of salted water to a boil. Blanch the green beans for about 3-4 minutes until bright green and tender-crisp. Drain and immediately transfer to ice water to stop them from cooking further.
In a large mixing bowl, combine chopped romaine, diced cucumber, and blanched green beans. Toss with the remaining dressing.
Once the salmon is cooked, let it rest for a few minutes and then flake it into large pieces.
Serve the salad topped with the salmon, chopped cilantro sprinkled on top, and a lemon wedge on the side.

Nutrition

Calories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSodium: 300mgPotassium: 900mgFiber: 4gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Feel free to substitute the salmon with grilled chicken or chickpeas for a different flavor profile if you're looking for variety.
This salad is also fantastic with a sprinkle of feta cheese for some extra creaminess!
For leftovers, store the components separately in airtight containers in the fridge and enjoy within 2 days.
Reheat the salmon gently in the oven to maintain its tenderness.

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Garlic Paprika Salmon Salad with Green Beans and Cucumber