salad with salmon recipe
- The Best salad with salmon recipe
- Creamy Lemon-Herb Salmon Salad with Mixed Greens
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Lemon-Herb Salmon Salad with Mixed Greens Works
- ❓ Frequently Asked Questions About Creamy Lemon-Herb Salmon Salad with Mixed Greens
The Best salad with salmon recipe
I also appreciate how balanced it is—protein from the salmon, fiber from the greens, and healthy fats from the nuts or seeds. It’s not just a meal; it’s a way to eat mindfully without sacrificing taste. My family loves it because it’s easy to customize: swap out the greens for something heartier, add extra toppings if we’re feeling fancy, or keep it simple if we’re in a hurry. It’s the kind of dish that works for any occasion, whether it’s a family dinner, a picnic, or just a weeknight when we want something fresh and satisfying. Plus, it’s great for meal prep—make a big batch and enjoy it over a few days. It’s the kind of recipe that’s simple, healthy, and always a hit.
Creamy Lemon-Herb Salmon Salad with Mixed Greens
A refreshing, protein-packed salad featuring flaked salmon tossed with crisp greens, cherry tomatoes, and a zesty lemon-herb dressing. Perfect for a light lunch or a fresh side dish.
🥘Ingredients
- 4 (6 oz each) wild-caught salmon fillets
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 4 cups mixed greens (spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 3 tbsp plain Greek yogurt
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp dried dill
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Place salmon fillets on a lined baking sheet. Drizzle with olive oil, then season with salt, pepper, smoked paprika, and minced garlic. Bake for 12–14 minutes until flaky and cooked through. -
2
While salmon bakes, prepare the salad ingredients. Wash and dry mixed greens, halve cherry tomatoes, dice cucumber, and slice red onion. -
3
In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, Dijon mustard, minced garlic, and dried dill. Season with salt and pepper. -
4
Remove salmon from the oven and let it cool slightly. Flake the salmon into a large bowl with a fork. Pour the dressing over the flaked salmon and gently toss to coat. -
5
Add the prepared salad greens, tomatoes, cucumber, and red onion to the bowl. Toss everything together until evenly combined. Serve immediately or chill for up to 30 minutes before serving.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Salad spinner (optional)
- Plate
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a sprinkle of fresh dill or parsley on top before serving.
- To make ahead, assemble the salad and store components separately. Recombine just before serving to keep the dressing fresh.
Watch Video Of How Creamy Lemon-Herb Salmon Salad with Mixed Greens Works
❓ Frequently Asked Questions About Creamy Lemon-Herb Salmon Salad with Mixed Greens
1. What is the best way to prepare fresh salmon for this salad?
Use the salmon whole or in large fillets, patted dry and seasoned lightly with salt and pepper before cooking. For a flaky texture, bake or pan-sear at 375°F until opaque and slightly crispy on the edges—about 12–15 minutes per side. Avoid overcooking, as it can dry out.
2. Can I substitute any ingredients in this recipe?
Yes, but keep the balance in mind. Swap the arugula for mixed greens if preferred, or use a different protein like grilled chicken or chickpeas. For dressing, adjust the ratio of olive oil to lemon juice to taste, but avoid adding too much liquid to keep the salad crisp. If using pre-washed greens, skip the rinse step.
3. How should I store leftovers to keep them fresh?
Store any uneaten portions in an airtight container in the fridge for up to two days. Reheat the salmon gently in a skillet over low heat with a splash of water or broth to prevent drying. The greens and other veggies will hold up best if kept separate until serving to maintain texture.
4. Is this salad suitable for meal prep, or is it better eaten fresh?
It’s best enjoyed fresh to keep the greens crisp and flavors vibrant, but you can prep the base components ahead of time. Assemble the salad just before serving, adding the salmon last to prevent it from cooling too quickly. If storing, keep the dressing separate until ready to toss.
5. What if I don’t have a mandoline slicer for the cucumber?
No problem! Use a sharp knife to slice the cucumber into thin, even rounds. Press down gently to ensure consistency. For a more rustic look, you can leave the slices slightly irregular—just aim for uniform thickness.
