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Fresh Anti-Inflammatory Summer Salad with Salmon and Wild Blueberries

anti-inflammatory summer salad - featured image
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A quick and easy summer salad combining fresh greens, wild blueberries, and pan-seared salmon with a bright lemony dressing, perfect for a healthy and nourishing meal.

Ingredients

Scale
  • 4 cups mixed baby greens (spinach, arugula, baby kale)
  • 1 cup wild blueberries (fresh or frozen)
  • 1 medium cucumber, sliced thin
  • 1 cup cherry tomatoes, halved
  • ¼ small red onion, thinly sliced (optional)
  • 2 fresh salmon fillets (about 6 ounces each), wild-caught if possible
  • 1 tablespoon olive oil (for brushing salmon)
  • Sea salt and freshly ground black pepper (to season salmon)
  • 3 tablespoons extra virgin olive oil (for dressing)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh dill, chopped (optional)
  • 1 small clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Pat the salmon fillets dry with paper towels. Brush both sides lightly with 1 tablespoon olive oil, then season generously with sea salt and freshly ground black pepper. Let them sit for about 5 minutes.
  2. Heat a non-stick skillet or grill pan over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes without moving it. Flip carefully and cook for another 3-4 minutes, or until salmon flakes easily and reaches 145°F (63°C). Remove from heat and set aside to cool slightly.
  3. Wash and dry the mixed greens thoroughly. Slice the cucumber thinly, halve the cherry tomatoes, and slice the red onion paper-thin. Gently toss these with the wild blueberries in a large bowl.
  4. In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, minced garlic, and chopped fresh dill. Season with salt and pepper to taste. Adjust sweetness or acidity as needed.
  5. Pour the dressing over the salad ingredients and toss gently to coat evenly, using a folding motion to avoid crushing the blueberries.
  6. Flake the slightly cooled salmon into large chunks and arrange over the dressed salad, distributing evenly.
  7. Optionally, sprinkle extra fresh dill sprigs and a light drizzle of olive oil on top. Serve immediately.

Notes

If using frozen wild blueberries, thaw and drain well to avoid sogginess. Warm salmon gently in a low oven if it cools too much before serving. Be gentle when tossing salad to avoid bruising blueberries. Dressing can be adjusted for sweetness or acidity based on berry tartness.

Nutrition

Keywords: summer salad, anti-inflammatory, salmon salad, wild blueberries, healthy recipe, quick salad, low-carb, gluten-free, dairy-free

Find it online: https://sweetstirring.com/fresh-anti-inflammatory-summer-salad-with-salmon-and-wild-blueberries-easy-healthy-recipe/