close button
Back to all Recipes

Cilantro Lime Salmon Salad

This hearty salad topped with salmon is full of omega-3s and fatty acids, making this a delicious lunch win!

15 minutes
30 minutes


  • 4 (5-ounce) center-cut salmon fillets (about 1-inch thick)
  • Kosher salt
  • 1 tablespoon olive oil
  • 6 cups mixed dark leafy greens
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup mixed cherry tomatoes, halved
  • 1 cup pickled red onion slices
  • ½ cup chopped green onions
  • HERDEZ® Cilantro Lime Cremosa Salsa, for serving
  • Fresh cilantro, as desired
  • Lime wedges, as desired


  1. Season salmon with salt. In large nonstick skillet over medium-high heat, heat oil. Place salmon, skin-side up in pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula and cook 3 minutes longer or until it feels firm to the touch.
  2. Divide salmon and remaining ingredients evenly among four plates. Drizzle with HERDEZ® Cilantro Lime Cremosa Salsa and garnish with cilantro and lime as desired.