Broccoli Salad with Salmon

Recipe from Lily Moore
Broccoli Salad with Salmon
Cooking time: 18 min
Servings 2
A light salad that's perfect for a family feast, this broccoli salad is the epitome of fresh. It comes together in less than 20 minutes and provides a light, nutritious meal.


  • Salmon with skin
    10,6 oz
  • Сhicory, cut into thin strips
    10,6 oz
  • Coconut oil
    4 tbsp
  • Walnut vinegar
    4 tbsp
  • Salt
    to taste
  • Pepper
    to taste
  • Capers
    4 tbsp
  • Blueberries
    2 handfuls
  • Olive oil
    2 tbsp
  • Lime
    2 pieces
  • Avocado, chopped
    1 piece

Nutrition facts per serving

  • Calories

    600 kcal

  • Protein

    80.02 g

  • Fat

    22.58 g

  • Carbohydrates

    19.88 g


  • Fry the cut chicory in a teaspoon of coconut oil over medium heat for 2 minutes, then deglaze with walnut vinegar and simmer for 1 minute. Put the prepared chicory on a deep plate along with the avocado, blueberries and capers.

  • Fry the salmon skin side down in a teaspoon of coconut oil over high heat for 2 minutes, add salt and pepper, then reduce the heat to medium and flip the salmon. Fry for another 2 minutes. Then put the salmon on the chicory salad and drizzle with 1 tablespoon of olive oil and lime juice.


  • You can use the sunflower oil instead of coconut oil.

  • You can also replace the chicory with lettuce.

Bon Appetit!

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