Slow-Roasted Salmon Salad


Get your meal prep on with this simple yet delicious recipe for Slow-Roasted Salmon Salad! Slow roasting the salmon ensures you don’t overcook it, so the end result is perfectly cooked (and not dry).

Crunchy vegetables give this salad color and loads of flavor. A super simple miso maple dressing packs a big flavor punch to bring it all together.

Pro tip: Assemble the salad ingredients (minus dressing and salmon) in your Ello Lunch Bowl the night before for quick preparation.

Slow-Roasted Salmon Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Ready In: 30 minutes

Serves: 4


  • 4 (6-ounce) salmon fillets, skin removed

  • 1/4 cup plus 1 tablespoon vegetable oil, divided

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 1 tablespoon white miso paste

  • 1 tablespoon maple syrup

  • Juice of two limes

  • 4 cups mixed greens, washed

  • 2 cups red cabbage, shredded thin

  • 1 English cucumber, sliced thin

  • 1 cup edamame, shelled and cooked



  1. Preheat oven to 275°F and line a rimmed baking sheet with parchment paper. Place salmon fillets on parchment, drizzle with 1 tablespoon oil and season with salt and pepper. Roast for 20 minutes, or until internal temperature reaches 125°F and a fork inserted into the thickest part of fillet meets no resistance. Set aside.

  2. While salmon cooks, prepare dressing by whisking together miso paste, maple syrup and lime juice until smooth. Add remaining 1/4 cup vegetable oil gradually, while whisking dressing. Season to taste with salt and pepper. Set aside.

  3. To assemble, divide greens, cabbage, cucumber and edamame evenly between four Ello Lunch Bowls. Top each with a salmon fillet and drizzle with dressing.

Bon appetite!

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