main dish salads

This beautiful heart-healthy salad makes salmon filets a focal point nestled atop the colorful salad with many textures.

Salmon, Beet, and Arugula Salad with Pistachios and Pomegranates 

olive oil

Olive oil spray

tsp white wine vinegar

Dijon mustard

salmon

Kosher salt

arugula

beets

radishes (thinly sliced)

oz fresh goat cheese (crumbled)

pistachios

pomegranate seeds

capers

Preheat the oven to 450F. In a large bowl, combine 1 tbsp olive oil with the vinegar and mustard; set aside.

Set a heavy ovenproof skillet over medium-high heat and lightly spray or coat with olive oil.

Season the salmon on both sides with salt.

When the oil is very hot, add the salmon (skin side down if it’s skin-on) and use your spatula to lightly press it down to help the skin sear.

Let cook undisturbed for 1 to 2 minutes, until the skin releases easily from the pan and the edges are opaque, then flip and transfer to the oven to finish cooking 2 to 4 minutes, depending on thickness and desired doneness. Set aside.

Add the arugula and beets to the bowl with the dressing and toss to coat; season to taste with salt.

Sprinkle in the radishes, goat cheese, pistachios, pomegranate seeds and capers.

Divide onto two plates and top with the salmon and capers.

This classic Caesar salad without the croutons is topped with pan-seared salmon and the best Caesar dressing. High in protein and omega-3s!

Salmon Caesar Salad

lemon (halved)

garlic (minced)

Parmesan cheese

mayonnaise

anchovy

Squeeze one half of the lemon and use 1 tablespoon of the lemon juice in a large mixing bowl with the smashed garlic clove, anchovies, parmesan and mayo.

Set aside to allow the flavors to meld.

Season salmon with a pinch of salt and black pepper, to taste.

Heat a large skillet over medium-high heat and place salmon skin-side-down.

Cover and cook without turning for 5 minutes, or until the skin browns. Flip and cook an additional 2 minutes, depending on the thickness, until the salmon is cooked through.

Squeeze the remaining lemon juice over the salmon.

Add the lettuce to the bowl and toss well with the dressing until well coated.

Divide the lettuce between plates and top each with salmon.

This Low FODMAP Cold Soba Salad with Greens is a lovely lunch or dinner on a hot day. Soba are low FODMAP, as are many kinds of pasta. You can read more in our article, All About Asian Noodles &amp; FODMAPs.

Low FODMAP Cold Soba Salad with Greens

(115 g) soba noodles

low-sodium gluten-free soy sauce

sesame oil

rice vinegar

Sriracha

(160 g) watercress, (divided)

scallions, (green parts only, cut into long strips, divided)

Persian cucumber, (ends trimmed, cucumber

(10 g) cilantro leaves

toasted white sesame seeds

limes, (cut in half crosswise)

Bring a large pot of salted water to a boil over high heat and cook the soba noodles until al dente. Drain and rinse with cold water; set aside.

Whisk together the soy sauce, sesame oil, rice vinegar and Sriracha together in a non-reactive bowl. Toss in the soba then gently fold in half of the watercress, scallions and cucumber to coat. Divide into 4 bowls.

Garnish each bowl with remaining watercress, scallions, cucumber and the cilantro, sesame seeds and half a lime for each bowl. Serve immediately and encourage diners to squeeze the lime over the salad before eating.

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Salmon, Beet, and Arugula Salad wit...

Salmon Caesar Salad

Low FODMAP Cold Soba Salad with Gre...

Top 3 main dish salads recipes from across the web

The most viewed main dish salads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salmon, Beet, and Arugula Salad wit...

Salmon Caesar Salad

Low FODMAP Cold Soba Salad with Gre...

The most viewed main dish salads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine