Salmon is one of my favorite fish, and one of my favorite ways to enjoy salmon is in a salad. Like this salmon cranberry radish salad, the warm salmon with the crispy vegetables sings in my mouth! Did you know that salads can also be a great meal prep recipe? Whether your meal prepping or just looking for a delicious salad to eat this week, you are going to want to put this salad into your meal plan!
- 14 oz Atlantic Salmon, (about 2 large fillets)
- ½ tbsp Extra Virgin Olive Oil
- 150 g Green Leaf Lettuce, (about 3 cups)
- 50 g Radish, sliced, (about 2 radishes)
- 25 g Feta Cheese, (about 2 tbsp)
- 20 g Dried Cranberries, (about 2 tbsp)
- 15 g Shaved Almonds, (about 2 tbsp)
- 2 tbsp Lite Sweet Vidalia Onion Dressing, Ken's Steak House
- ¼ tsp Black Pepper
- ¼ tsp Garlic Powder
- ½ Lemon
- Heat a medium saute pan to medium heat.
- While waiting for the pan to heat up, season the salmon fillets with the black pepper and garlic powder.
- Drizzle the oil into the hot pan. Then add the salmon to the pan. Allow the salmon to cook for 3-4 minutes, then flip and cook for an additional 3-4 minutes. You will know that the salmon is done when the entire fillet is the lighter pink color. If you have a thicker fillet you can also cook it for a minute or so on each of the sides that had not been placed down on the pan. This will ensure the salmon is done. A good cut of salmon can be eaten raw, but most people like their salmon cooked medium. Medium is a light pink on the outside, flaky on the outside, but still a little moist and a slightly darker pink on the inside.
- While the salmon is cooking, place your lettuce into a large bowl and toss with your dressing. (I like to toss the lettuce with the dressing ahead of topping the salad, this allows the dressing to be evenly distributed throughout the salad.)
- Transfer your greens to their serving bowls and then top with your sliced radish, feta crumbles, cranberries, and shaved almonds.
- Once the salmon is done cooking plate it on top of your salad then garnish wih a lemon slice and enjoy!
- If meal prepping please be sure to check out my notes below, they provide the best way to store the salad to keep it as freash as possible.
- Are you trying to get better at meal planning?
- Do you find your self eating the same recipes every few weeks?
- Are you having trouble finding recipes for meal prep?
- Or are you counting macros?
If you are bored of eating the same recipes every week and answered yes to any of these question, then you are going to want to check out my notes below. Tips on how you can incorporate this salmon cranberry radish salad into your meal plan and meal prep. If you are counting macros I have also included notes on how you can easily adjust the protein, carbs, and fats to meet your macro requirements.
NOTES FOR MEAL PLANNING:
Meal planning doesn’t have to be hard or take a lot of time. In fact, meal planning can be fun when you are provided with easy new recipes each week. Meal Planning can also help save money, prevent food waste, and save you time.
The best thing about this recipe is it is great reheated or served cold.
NOTES FOR MEAL PREP:
Most people don’t think you can meal prep a salad, well I am here to say that is not true! While you might not be able to mix all the ingredients together, you can prep everything. Keeping the wet ingredients separate from the dry ingredients until it is time to enjoy your salad.
- For this recipe you can combine your lettuce, radish, feta, almonds, and cranberries together and store them in the fridge.
- Cook your salmon following the instruction above. You can prep as many salmon fillets as you would like for the number of salads you plan to eat. The salmon will keep in the fridge for 5 days.
- Then put your dressing and salmon in separate containers.
When you are ready to enjoy the salad, simply add the salmon and dressing to the lettuce and other ingredients and toss together.
This salad is delicious with the salmon either warm or cold. If you would like to heat up your salmon, wrap your salmon fillet in paper towel and pop it in the microwave for 30 seconds. Then add it to your lettuce and other ingredients.
NOTES FOR COUNTING MACROS:
The majority of protein in this recipe comes from the salmon. However it is important to keep in mind that making adjustments to the salmon will also alter the fat macro.
- For example, in every 1 ounce of salmon there is 6.3 grams of protein and 3.5 grams of fat.
If you are looking for a high protein fish without all the fat, I would recommend swapping out the salmon for mahi in this recipe.
- A 5 ounce fillet of mahi has 26 grams of protein and only 1.2 grams of fat. Allowing you to have a protein packed delicious salad without all the fat.
- Swapping out the salmon for mahi, using the same portion sizes, and all other ingredients will change the macros in this recipe per serving to: Kcals: 424 / 53g P / 19.8g C / 14.4g F
Or you could swap the salmon out for some chicken breast.
- Every 1 ounce of chicken as 8.8 grams of protein
- Swapping out the salmon for chicken, using the same portion sizes, and all the other ingredients will change the macros in this recipe per serving to: Kcals: 437 / 67.8g P / 19.8g C / 14.5g F
The cranberries are the main source of carbohydrate in this salmon cranberry radish salad. Adjusting the amount of cranberries either increases or decreases the amount of carbs.
- For every 1 tablespoon (10g) of cranberries you increase or decrease the carbs by 8 grams.
However, it is important to keep in mind the amount of sugar in cranberries. For the 1 tablespoon per serving in this recipe there is 6.5 grams of sugar. So increase your carbs, but be mindful of the sugar content.
The fats in this recipe come from the salmon
You could choose to make adjustments to the amount of salmon to adjust the fats. But as referenced above, this will also adjust the protein macro.
- For example, in every 1 ounce of salmon there is 3.5 grams of fat and 6.3 grams of protein.
However the fat in salmon is healthy omega 3 fatty acids. Subsequently, these fatty acids are great for your body and are good to incorporate into your diet.
On the other hand, if you are cutting fat right now you might want to consider the recommendation above to swap the salmon for the mahi or the chicken.
You could decrease the fat slightly by reducing or removing the oil that the fish is cooked in.
- This recipe calls for 1/2 tablespoon of oil which contains: 7 grams of fat / 3.5 grams per serving which is not a lot. Should you choose to remove the oil, you will want to make sure to use a non-stick cooking spray.
When making adjustments to the macros in this salmon cranberry radish salad, you will want to keep in mind the number of servings you are making.
Love salads but looking for less fat and more protein?
Check out my Kale Chicken and Hearts of Palm Salad