Ultimate Salmon Salad (Printable version)
Protein-packed salmon with mixed greens, cherry tomatoes, cucumber, avocado, and tangy lemon-dill dressing. Ready in 35 minutes.
# 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 (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
# Directions:
01 - Preheat the oven to 400°F. Brush salmon fillets with 1 tbsp olive oil and season generously with salt and pepper. Arrange on a lined baking sheet.
02 - Bake for 12–15 minutes until salmon flakes easily with a fork. Remove from oven and allow to cool slightly before handling.
03 - While salmon cooks, combine mixed greens, cherry tomatoes, cucumber, red onion, diced avocado, and fresh dill in a large serving bowl.
04 - Whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until emulsified.
05 - Break baked salmon into large chunks and arrange over salad. Drizzle with dressing and toss gently to coat. Serve immediately.
# Expert Tips:
01 -
- The warm salmon against cool crisp vegetables creates this incredible temperature contrast that wakes up your whole palate
- Everything comes together in 35 minutes but tastes like something from a restaurant that takes reservations weeks in advance
02 -
- I once skipped letting the salmon rest and ended up with slightly mushy fish that fell apart too much, so do not skip the cooling step
- The dressing makes more than you think you need, but trust me and use it all because the greens drink it up beautifully
03 -
- Buy the best salmon you can find because this recipe lets the fish shine without hiding it behind heavy sauces
- Taste your dressing before pouring it over everything because lemons vary wildly in acidity and you might need more honey