Baked salmon salad


This is an salad in the modern stye. The dressing is made deglazing the pan with cider vinegar and it is a great combination. We have received three versions of the recipe, so we thought many more people would love it.


1 lb salmon (salmon fillet, one piece)
1 c tomato (cherry tomatoes)
4 c salad leaves (washed and ready to eat)
4 T olive oil
2 T vinegar (cider vinegar)


  1. Preheat the oven to 400° F.
  2. Brush the fillet with the olive oil. Sprinkle with salt and pepper. Place on a sallow oiled dish and bake for 15 minutes. When the fish is ready, remove it and deglaze the baking dish with the vinegar. Keep the liquid. Flake the salmon and discard skin.
  3. Wash, dry and halve cherry tomatoes. Wash and partially peel the radishes, giving them a flower shape.
  4. Divide the salad leaves between four plates. Scatter 1/4 cherry tomatoes and 1/4 salmon flakes on each plate. Add two radish "flowers" on the side to each one. Season lightly and drizzle the vinegar and oil from the baking dish over the salad, as dressing.


Add other vegetables to taste. Radish, cucumber, thinly sliced or caramelized onion would go well. Try to find a good combination, radish or cucumber would go well in the salad, but not if added together.

4 servings
Preparation time
Cooking time
Total time
35 minutes