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Salmon Salad

Salmon Salad
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A fresh, vibrant, and easy-to-make Salmon Salad featuring tender, flaky salmon combined with crisp mixed greens, colorful veggies, fresh herbs, and a tangy homemade dressing. This healthy, omega-3 rich meal is perfect for lunch, light dinners, or picnics and can be customized to suit various dietary needs.

Ingredients

Scale

Salmon

  • 2 fresh salmon fillets (about 6 oz each), skin removed
  • Salt, to taste
  • Black pepper, to taste
  • Favorite herbs (such as dill, parsley, or cilantro), finely chopped

Salad Base

  • 4 cups mixed greens (arugula, spinach, or romaine)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/2 red onion, thinly sliced
  • 1 bell pepper, chopped

Fresh Herbs

  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh cilantro, chopped (optional)

Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt, to taste
  • Black pepper, to taste

Optional Additions

  • 1/4 cup toasted almonds, walnuts, or pumpkin seeds
  • Sliced jalapeños or sriracha (for spicy kick)
  • 1 avocado, sliced (for richness)

Seasonings

  • Pinch of smoked paprika or chili flakes (optional)

Instructions

  1. Prepare the Salmon: Lightly season the salmon fillets with salt, pepper, and your favorite herbs. Cook by pan-searing over medium heat until the outside is crispy and the inside is flaky, bake at 375°F (190°C) for 12-15 minutes, or grill for a charred flavor. Allow to cool slightly before flaking or slicing.
  2. Assemble the Salad Base: Thoroughly rinse and dry the mixed greens. Chop additional vegetables such as cucumbers, cherry tomatoes, red onions, and bell peppers. Toss together in a large bowl to create a fresh, crunchy foundation.
  3. Mix the Dressing: In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, salt, and pepper until emulsified. Adjust acidity and sweetness to taste for a balanced, tangy dressing.
  4. Combine Salad and Salmon: Toss the greens and chopped vegetables with the dressing. Gently fold in fresh herbs, then lay the cooked salmon on top. Sprinkle with optional toasted nuts or seeds for texture and a nutty flavor.
  5. Serve and Enjoy: Plate the salad immediately to enjoy freshness or chill briefly if serving cool. Garnish with lemon wedges, extra chopped dill, or thinly sliced radishes if desired.

Notes

  • Use fresh, high-quality salmon for the best flavor and texture.
  • Do not overcook salmon to maintain moist, tender flakes.
  • Ensure greens are well dried to prevent sogginess.
  • Adjust dressing flavor to perfectly complement the salmon and vegetables.
  • Adding nuts or seeds provides excellent texture contrast.
  • Store dressing separately for meal prep to keep salad fresh longer.

Nutrition

Keywords: salmon salad, healthy salad, omega-3, quick salmon recipe, easy lunch, light dinner, seafood salad, meal prep salad

Find it online: https://emillycooks.com/salmon-salad/