Ultimate Salmon Salad (Printable)
Flaky salmon meets crisp greens and zesty lemon-dill dressing in this satisfying bowl perfect for quick, healthy meals.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (about 4.2 oz each), skinless
02 - 1 tbsp olive oil
03 - Salt and freshly ground black pepper, to taste
→ Salad Base
04 - 4.2 oz mixed salad greens (e.g., arugula, spinach, romaine)
05 - 1 cup cherry tomatoes, halved
06 - 1 small cucumber, sliced
07 - 1/2 small red onion, thinly sliced
08 - 1 avocado, diced
09 - 1/4 cup fresh dill, chopped
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - 2 tbsp fresh lemon juice
12 - 1 tsp Dijon mustard
13 - 1 tsp honey
14 - 1 clove garlic, finely minced
15 - Salt and pepper, to taste
# How To Make It:
01 - Preheat the oven to 400°F. Brush salmon fillets with 1 tbsp olive oil and season generously with salt and pepper. Place on a lined baking tray.
02 - Bake for 12-15 minutes, or until salmon flakes easily with a fork. Remove from oven and let cool slightly before handling.
03 - Arrange mixed greens, cherry tomatoes, cucumber, red onion, diced avocado, and fresh dill in a large salad bowl.
04 - Whisk together extra-virgin olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until emulsified.
05 - Break baked salmon into large chunks and add to the salad bowl. Drizzle dressing evenly over the salad and toss gently to combine. Serve immediately.
# Expert Hints:
01 -
- The warm salmon against crisp greens creates this incredible temperature contrast that keeps every bite interesting
- The lemon dill dressing ties everything together without overwhelming the delicate fish flavor
02 -
- Let the salmon rest for a few minutes after baking so it does not steam the greens underneath
- The dressing can be made up to two days ahead and stored in the refrigerator
03 -
- Pat the salmon fillets completely dry before seasoning for better caramelization
- Taste the dressing before adding it to the salad and adjust the lemon or honey as needed