Crisp-skinned salmon fillets, seasoned with turmeric and black pepper, sit atop a vibrant bed of mixed greens, avocado, cherry tomatoes, and cucumber — the kind of plate that makes eating well feel effortless. A bright lemon-herb dressing, whisked with olive oil, Dijon, garlic, and fresh parsley, ties everything together with a bit of tang and richness. Dry-roasted pumpkin seeds add a satisfying crunch, while a squeeze of lemon at the table keeps things fresh and lively. Built around good olive oil, plenty of vegetables, and simply prepared fish, this salad fits naturally into a Mediterranean-style way of eating. It's light enough for a weekday lunch but substantial enough to feel like a real meal, with clean, whole ingredients doing all the work.
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In a small bowl, whisk together the 3 tbsp olive oil, lemon juice, Dijon mustard, minced garlic, parsley, and 1/4 tsp salt until the dressing is emulsified and slightly thickened. Set aside.
Pat the salmon fillets dry with paper towels. Sprinkle both sides evenly with the 1/2 tsp salt, black pepper, and turmeric.
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