Asian Sesame Salmon Salad | Kevin Wagonfoot
Look, I’m not going to pretend I invented this dish or anything—but I will say that the first time I made this Asian Sesame Salmon Salad, I actually finished my plate without checking my phone. That’s saying something.
The thing about low-carb eating is that it can feel a little sad sometimes, like you’re eating rabbit food while everyone else has fun. This salad? This one feels like you’re actually treating yourself.
Why This Works for Low-Carb High-Protein
Here’s why this works so well for me on a low-carb, high-protein path: you get a solid chunk of protein from the salmon, which keeps you full for hours, and the sesame dressing brings enough flavor that you’re not missing carbs at all. The greens bulk it up without the guilt, and honestly, the whole thing comes together so fast that I’m not tempted to grab something easier.
From the cookbook
5-Ingredient Low-Carb High-Protein Cookbook
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Asian Sesame Salmon Salad
This Asian Sesame Salmon Salad is a refreshing mix of tender salmon and crisp greens, drizzled with a savory sesame dressing. Packed with protein and bursting with flavor, it’s perfect for a light lun
Ingredients
- 8 oz salmon fillet
- 4 cups mixed salad greens
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp sesame seeds
Instructions
- Start by preheating your oven to 400°F (200°C). This will ensure even cooking for your salmon, resulting in a moist texture.
- Season the salmon fillet with soy sauce and let it marinate for 5 minutes. This adds moisture and flavor to the fish, enhancing the overall taste of your dish.
- Place the marinated salmon in the oven and cook for about 10-12 minutes, until the salmon is opaque and flakes easily with a fork. Look for a light pink color in the center to ensure it's properly cooked.
- While the salmon is cooking, prepare the salad by combining the mixed salad greens in a bowl. The greens will add crunch and freshness to balance the rich flavor of the salmon.
- Once cooked, let the salmon rest for a minute, then flake it into large pieces and add it to the salad. Drizzle with sesame oil and sprinkle with sesame seeds for a nutty finish.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Don't skip toasting your sesame seeds for thirty seconds in a dry pan—it's the difference between 'fine' and 'why is this so good'
- Cook your salmon skin-side down if you've got the time; it gets crispy and adds texture that makes the salad feel more substantial
- Make extra dressing. I always do, and I always end up drizzling it on other things throughout the week
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