Salad with baked salmon and vegetables

Instead of salmon or trout, you can try using pink salmon.
Instead of fresh fish, you can use lightly salted fish (of course, you don’t need to bake it).
The specified amount of ingredients makes 7-8 servings.

  • 300 g fillet of salmon or trout (fresh)
  • 250 g tomatoes
  • 150 g cucumbers
  • lettuce leaves


  • 4 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 4 tbsp lime and lemon juice
  • 3 cloves of garlic
  • 3 tbsp sesame
  • salt
  • pepper


Put the salmon in a baking dish.

Salt a little, pepper.
Put in an oven preheated to 180 degrees.
Bake for 15-20 minutes.
It is very important not to overdry the fish.
As soon as the fillet begins to lighten – check the fish for readiness.

Cool the finished fillet.
Disassemble into small pieces.

Cut cherry tomatoes into 2-4 pieces (cut ordinary tomatoes into small cubes).

Cut the cucumber into small pieces.

Make refueling.
Mix oil, sauce, juice, sesame.

Add garlic squeezed through the garlic press.
Salt, pepper.

Tear green salad with your hands.

Add fish, tomatoes, cucumbers.

Add dressing.

Enjoy your meal!

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