Salmon And Egg Salad Recipe

Boil Eggs

Place 4 eggs in a pot and cover with water. Bring to a boil, then reduce the heat and let simmer for 10 minutes. Remove the eggs and place them in cold water to cool. Peel and quarter.

Prepare Salmon

Season 2 salmon fillets with salt and pepper. Heat a pan over medium-high heat and cook the salmon for 4-5 minutes on each side, until cooked through. Remove from heat and let cool, then flake into large pieces.

Assemble Salad

In a large bowl, combine mixed salad greens, 1 cup cherry tomatoes (halved), 1 cucumber (sliced), and 1/4 red onion (thinly sliced). Add the flaked salmon and quartered eggs.

Make Dressing

In a small bowl, whisk together 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, salt, and pepper to taste.

Toss Salad

Drizzle the dressing over the salad and gently toss to combine. Serve immediately.