Summertime calls for quick, fresh, and satisfying meals that don’t require turning on the oven — and this salad hits all those marks! Flavorful, crispy salmon, fiber-packed black beans, and crunchy, colorful greens pair perfectly with our go-to 5-Minute Smoky Chipotle Dressing and Peach Cucumber Salsa. Prepare your tastebuds for major deliciousness!
This 30-minute meal is rich in protein, antioxidants, and vitamins and minerals and is the answer for a nourishing lunch or dinner, especially on warm summer days. Let us show you how it’s done!
If you’ve got a thing for crispy coated fish like we do, this recipe is going in your rotation. Brown rice flour, cornstarch, lime zest, salt, and optional garlic powder combine for a zesty, flavorful “breading” for the salmon.
We dip the salmon into lime juice for extra brightness, then dip in the zesty breading to achieve a light coating.
Next, we cook the salmon filets in a hot skillet until they turn light pink and develop a crispy exterior.
For the salad base, we went with romaine and red cabbage for crunchiness and added black beans for fiber and satisfaction. Almost any greens would be delicious, so feel free to sub in whatever you have around.
We hope you LOVE this summer salad with salmon. It’s:
& SO delicious!
We love this recipe any time we’re craving something quick, nourishing, and flavorful. It’s loaded with protein, fiber, antioxidants, and almost all the vitamins and minerals, including vitamin K, B vitamins, potassium, and selenium.
More Salmon Recipes
- Easy Salmon Green Curry (1 Pot!)
- Lemon Baked Salmon with Garlic Dill Sauce (20 Minutes!)
- Easy 1-Pan Salmon Red Curry
- Crispy Skin Salmon (Perfect Every Time!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Smoky Summer Salad with Lime-Crusted Salmon (30 Minutes!)
- 1 batch 5-Minute Smoky Chipotle Dressing (or sub store-bought chipotle ranch or similar dressing)
- 1 batch Easy Peach Cucumber Salsa (or sub store-bought or homemade mango salsa)
- 6 cups romaine lettuce (or sub mixed greens)
- 1 ½ cups red cabbage, thinly sliced
- 1 (15-oz.) can black beans, drained and rinsed (optional)
- 1/4 cup brown rice flour
- 2 Tbsp cornstarch
- 4 Tbsp lime zest (4 medium limes yield ~4 Tbsp zest)
- 1/2-3/4 tsp sea salt
- 1/2 tsp garlic powder (optional)
- 3 Tbsp lime juice (1 large lime yields ~3 Tbsp juice)
- 4 (4-6 oz.) salmon filets, skin and bones removed
- 2 Tbsp avocado oil (for cooking fish)
- SALMON: In a medium-sized shallow bowl or dish, combine the brown rice flour, cornstarch, lime zest, salt, and garlic powder (optional). Whisk to fully combine and ensure there are no clumps of lime zest. Set nearby.
- In a separate shallow bowl, add the lime juice and set nearby. Then get a large dinner plate and set it near the stove for the cooked salmon.
- Heat oil in a large cast iron skillet over medium heat. Once the oil is hot and shimmering, start the salmon assembly line. Take one salmon filet and place it in the lime juice, flip it once or twice to evenly coat. Lift it up gently and let excess lime juice drip off, then place it in the flour/zest mixture. Press down gently on the top of the salmon, then flip and press once or twice until it is evenly coated in the mixture. Lift it and gently shake off excess flour, then immediately place into the hot skillet.
- Cook the salmon for 2-4 minutes on each side, or until the internal temperature reads 145 F (63 C). When the salmon is cooked, set it aside on a plate to cool slightly. Repeat with the remaining salmon.
- To assemble the bowls, divide the greens/beans between bowls and top each with chipotle dressing and peach salsa. Add a salmon filet to each bowl, and enjoy!
- Best when fresh, but leftovers will keep stored separately in the fridge for up to 1-2 days. Not freezer friendly.
*We tested this using our DIY Gluten-Free Flour Blend and while it was good, we liked the lightness and crispiness of the brown rice flour and cornstarch much more!