Crispy Salmon Caprese Salad

I love a good chopped salad and this one is a personal favorite! Crispy salmon gets tossed with cucumber, tomatoes, basil, and baby mozzarella balls for one epic and easy salad that’s perfect for spring!

If you have pesto on hand this is delicious with a drizzle of pesto but I tend to like it better with just a splash of quality olive oil, flaky sea salt, and a bit of balsamic vinegar for acid. If you can’t find baby mozzarella no worries, just use any fresh mozzarella cut into bite sized pieces.

Step-by-step

1. First, to cook the salmon place 1 tbsp of olive oil in a skillet over medium high heat. Once hot place the fish skin side down in the skillet. Cook for about 5 minutes before flipping and continue to cook 3-4 minutes on the other side until the fish easily releases from the pan and is cooked through.

2. Remove from the skillet, remove the skin, and let cool.

   

3. Place the chopped cucumber, tomatoes, mozzarella, basil, and remaining olive oil in a large bowl and toss to combine.

4. Chop the salmon into bite sized pieces and add to the salad tossing gently.

   

5. Season with salt and pepper and drizzle with balsamic. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

   

Recipe

Crispy Salmon Caprese Salad

★★★★★4.5 (60 ratings)

A healthy low-carb salad recipe that puts a twist on an Italian classic. It's packed with flavor, protein and ...

Hands on

15m

Overall

15m

Servings

4

5.6 g

Net carbs

29.5 g

Protein

28.8 g

Fat

407

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

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Ingredients makes 4 servings

• 1 large salmon fillet (225 g/ 8 oz)
• 1 large cucumber, chopped (285 g/ 10 oz)
• 1 pint cherry tomatoes, halved (285 g/ 10 oz)
• 225 g baby mozzarella balls (8 oz)
• ¹/₂ cup firmly-packed fresh basil leaves, chopped
• 4 tbsp extra virgin olive oil, divided (60 ml/ 2 fl oz)
• sea salt and pepper, to taste
• 1 tbsp balsamic vinegar (15 ml)
• Optional: 1-2 tbsp pesto

Instructions

1. First, to cook the salmon place 1 tbsp of olive oil in a skillet over medium high heat. Once hot place the fish skin side down in the skillet. Cook for about 5 minutes before flipping and continue to cook 3-4 minutes on the other side until the fish easily releases from the pan and is cooked through.

2. Remove from the skillet, remove the skin, and let cool.

3. Place the chopped cucumber, tomatoes, mozzarella, basil, and remaining olive oil in a large bowl and toss to combine.

4. Chop the salmon into bite sized pieces and add to the salad tossing gently.

5. Season with salt and pepper and drizzle with balsamic. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition per serving

Carbs 6%Protein 30%Fat 64% of calories

Net carbs

5.6 g

Total carbs

6.5 g

Fiber

0.9 g

Sugars

4.2 g

Protein

29.5 g

Fat

28.8 g

Saturated fat

9.7 g

Calories

407 kcal

Sodium

761 mg · 33.1% RDA

Magnesium

44 mg · 11.1% RDA

Potassium

638 mg · 31.9% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Salmon, wild, raw	0 g	11.2 g	3.6 g	80
Cucumber, fresh	1 g	0.4 g	0.1 g	9
Tomatoes, cherry, fresh, sweet varieties	1.9 g	0.5 g	0.2 g	14
Mozzarella cheese, fresh (for salads)	2 g	17.3 g	11.3 g	181
Basil, fresh	0 g	0.1 g	0 g	0
Olive oil, extra virgin	0 g	0 g	13.5 g	119
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	0
Balsamic vinegar, dark (excludes sweet, syrupy vinegar)	0.7 g	0 g	0 g	4
Total	5.6 g	29.5 g	28.8 g	407

• Gluten free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Shellfish free
• Beef free
• Pescatarian