Salmon Salad Recipe
American · Main course · 27 min total
A light and refreshing salad featuring flaked salmon, crisp vegetables, and a creamy dill dressing, perfect for a quick lunch or light dinner.
15
min prep
min prep
12
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 lb salmon fillet, skin on
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup plain Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped
- 1 tsp Dijon mustard
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place salmon skin-side down on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake for 12-15 minutes, until salmon is cooked through and flakes easily with a fork. Let cool slightly, then remove skin and flake into large pieces.
- In a small bowl, whisk together Greek yogurt, mayonnaise, lemon juice, dill, and Dijon mustard to make the dressing.
- In a large bowl, combine salad greens, cherry tomatoes, cucumber, and red onion. Add flaked salmon.
- Pour dressing over salad and toss gently to combine. Serve immediately.
Tips
- For a dairy-free version, substitute yogurt and mayo with vegan alternatives.
- Leftover salmon salad can be stored in the refrigerator for up to 2 days, but add dressing just before serving to keep greens crisp.
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