Step 1: Prepare the Salmon
- Preheat your oven to 400°F (200°C).
- Season the salmon fillets with salt and pepper. Drizzle with olive oil.
- Place the salmon on a baking tray lined with parchment paper.
- Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork. Let it cool, then flake into large pieces.
Step 2: Roast the Eggs
- Increase the oven temperature to 425°F (220°C).
- Place eggs in a muffin tin to prevent them from rolling.
- Roast in the oven for about 10 minutes for soft-boiled or 15 minutes for firmer yolks.
- Remove from the oven, cool in ice water, peel, and halve.
Step 3: Assemble the Salad
- In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber slices, and red onion.
- Add the flaked salmon and roasted eggs on top.
- Sprinkle with capers if using.
Step 4: Prepare the Dressing
- In a small bowl, whisk together Dijon mustard, honey, olive oil, and lemon juice. Season with salt and pepper to taste.
- Drizzle the dressing over the salad just before serving.
Step 5: Serve
- Gently toss the salad to combine all the ingredients with the dressing.
- Serve immediately, ensuring each plate has a good mix of salmon, roasted eggs, and vegetables.
Tips
- For an extra touch, you can add avocado slices or nuts like walnuts or almonds for added texture and healthy fats.
- Adjust the roasting time for the eggs based on your preference for yolk firmness.
- The salad is versatile; feel free to add or substitute ingredients based on availability and preference.
Enjoy your nutritious and flavorful Salmon Salad with Roasted Eggs!