Salmon Salad

I still remember the early days I tried to make something light after a heavy weekend of baking, standing at my counter with a warm skillet and a simple plan to make a salad that felt like dinner, that evening I tossed together bright greens, quick seared salmon and a lemony dressing and called it my go to Salmon Salad when I wanted something nourishing without fuss.

Why You’ll Love It

This Salmon Salad is forgiving and quick, perfect for weeknight dinners or a relaxed lunch with friends, it works for people who want a protein rich meal without spending hours in the kitchen and it pairs well with simple pantry ingredients so even first timers can feel proud serving it.

Serves 4
Prep Time: 20 minutes |
Cook Time: 12 minutes |
Total Time: 32 minutes

Ingredients

• 4 salmon fillets, 4 oz each (about 115 g each)
• 6 cups mixed salad greens (about 150 g)
• 1 cup cherry tomatoes, halved (about 150 g)
• 1 medium cucumber, thinly sliced
• 1 ripe avocado, sliced
• 4 tablespoons olive oil, divided
• 2 tablespoons lemon juice, plus 4 lemon wedges for serving
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 small shallot or 1/4 red onion, thinly sliced
• 1 teaspoon kosher salt, plus extra to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh dill or parsley, chopped for garnish (optional)

Instructions

1. Pat the salmon dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper, let rest while you prep the vegetables.
2. Whisk together 3 tablespoons olive oil, lemon juice, Dijon, honey, 1/2 teaspoon salt and remaining pepper in a small bowl to make the dressing, taste and adjust.
3. Heat a large skillet over medium high heat with 1 tablespoon olive oil until shimmering, add salmon skin side down if it has skin and cook 4 to 5 minutes without moving until nicely browned.
4. Flip the fillets and cook another 3 to 5 minutes until just cooked through, timing will depend on thickness, remove from pan and let rest 2 minutes.
5. In a large bowl toss mixed greens, cucumber, cherry tomatoes, sliced shallot and half the dressing gently so leaves are coated.
6. Divide the dressed greens onto 4 plates, top each with a salmon fillet and arrange avocado slices alongside, drizzle any remaining dressing over the avocado and finish with a lemon wedge and chopped herbs.
7. Serve warm or at room temperature, squeeze lemon over the salmon just before eating.

Tips & Tricks

• Dry the salmon well before searing to get a better crust, moisture prevents browning.
• Let the salmon rest for a couple minutes after cooking so juices redistribute and the filet stays moist.
• Taste the dressing before tossing everything, a little more acid or honey can balance it quickly.
• If using skin on salmon, crisp the skin first and serve the fillet skin side down so it stays crisp.
• Slice the avocado last and toss it gently with a dash of lemon juice to slow browning.

Serving Ideas

• Serve for a light weeknight dinner with crusty bread on the side.
• Pack into a lunchbox in two containers so the greens stay crisp until lunchtime.
• Offer as a simple dinner for guests with a bowl of warm new potatoes.
• Put the salad on a buffet table for a casual brunch alongside egg dishes.
• Swap greens for baby spinach and present as a celebratory mother day or birthday lunch option.

Frequently Asked Questions

Salmon Salad

This Salmon Salad is forgiving and quick, perfect for weeknight dinners or a relaxed lunch with friends, it works for people who want a protein rich meal without spending hours in the kitchen and it pairs well with simple pantry ingredients so even first timers can feel proud serving it.

Yield:Serves 4

Total:32 mins

Prep:20 mins

Cook:12 mins

Category:Dinner

Cuisine:American

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Ingredients

• 4 salmon fillets, 4 oz each (about 115 g each)
• 6 cups mixed salad greens (about 150 g)
• 1 cup cherry tomatoes, halved (about 150 g)
• 1 medium cucumber, thinly sliced
• 1 ripe avocado, sliced
• 4 tablespoons olive oil, divided
• 2 tablespoons lemon juice, plus 4 lemon wedges for serving
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 small shallot or 1/4 red onion, thinly sliced
• 1 teaspoon kosher salt, plus extra to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh dill or parsley, chopped for garnish (optional)

Instructions

1. Pat the salmon dry and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper, let rest while you prep the vegetables.
2. Whisk together 3 tablespoons olive oil, lemon juice, Dijon, honey, 1/2 teaspoon salt and remaining pepper in a small bowl to make the dressing, taste and adjust.
3. Heat a large skillet over medium high heat with 1 tablespoon olive oil until shimmering, add salmon skin side down if it has skin and cook 4 to 5 minutes without moving until nicely browned.
4. Flip the fillets and cook another 3 to 5 minutes until just cooked through, timing will depend on thickness, remove from pan and let rest 2 minutes.
5. In a large bowl toss mixed greens, cucumber, cherry tomatoes, sliced shallot and half the dressing gently so leaves are coated.
6. Divide the dressed greens onto 4 plates, top each with a salmon fillet and arrange avocado slices alongside, drizzle any remaining dressing over the avocado and finish with a lemon wedge and chopped herbs.
7. Serve warm or at room temperature, squeeze lemon over the salmon just before eating.

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Nutrition Facts

Per serving

 

Calories

410 kcal

Fat

28 g

Total Carbs

10 g

Protein

28 g

Keywords

Salmon Salad, salmon, healthy salad

Author

Soumyadip

Conclusion

This Salmon Salad is a simple way to bring a fresh, balanced meal to the table without stress, it teaches small habits like searing once and making a quick dressing that will serve you well across many meals, trust the basic steps, taste as you go, and feel encouraged to swap ingredients to suit your pantry and preferences so every version feels like yours.