Salmon Salad

Why You’ll Love This Recipe

This salmon salad is not only tasty but also packed with nutrients. The rich, omega-3 fatty acids in the salmon are great for heart health, while the fresh vegetables provide vitamins and minerals. The combination of creamy avocado and tangy dressing adds the perfect balance to each bite. It's quick, easy to make, and a great way to enjoy a wholesome meal without the hassle.

Ingredients

• 2 salmon fillets (fresh or cooked)

• 4 cups mixed greens (like spinach, arugula, or kale)

• 1 cucumber, sliced

• 1 avocado, diced

• ½ red onion, thinly sliced

• ¼ cup cherry tomatoes, halved

• 1 tablespoon olive oil

• Salt and pepper to taste

• ¼ cup lemon vinaigrette dressing (or dressing of choice)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. If using raw salmon, preheat your oven to 375°F (190°C). Drizzle the salmon fillets with olive oil, season with salt and pepper, and bake for about 12-15 minutes or until fully cooked. Alternatively, you can grill or pan-sear the salmon.

2. While the salmon is cooking, prepare your salad base. In a large bowl, combine the mixed greens, cucumber, avocado, red onion, and cherry tomatoes.

3. Once the salmon is cooked, let it rest for a few minutes before flaking it into large chunks. Add the salmon to the salad.

4. Drizzle the lemon vinaigrette (or your choice of dressing) over the salad, then gently toss everything together until evenly coated.

5. Serve immediately, and enjoy your fresh and flavorful salmon salad!

Servings and Timing

• Servings: 2-4 (depending on portion size)

• Prep time: 10 minutes

• Cook time: 12-15 minutes (if cooking the salmon)

• Total time: 25-30 minutes

Variations

• Add nuts or seeds: For some crunch, sprinkle roasted almonds, walnuts, or sunflower seeds on top.

• Switch up the greens: Try different greens like arugula, romaine, or mixed baby greens for variety.

• Use different dressing: If you prefer a different flavor, swap the lemon vinaigrette for a balsamic glaze, ranch, or tahini dressing.

• Add fruit: For a touch of sweetness, consider adding orange slices, berries, or even apple slices.

Storage/Reheating

• Storage: If you have leftover salmon salad, store it in an airtight container in the refrigerator. The salmon will stay fresh for 1-2 days. Keep the dressing separate from the salad to prevent sogginess.

• Reheating: If you need to reheat the salmon, it’s best to do so gently in the microwave or on the stovetop to avoid overcooking. Reheat the salmon separately, and then combine it with the fresh salad ingredients before serving.

FAQs

1. Can I use canned salmon for this recipe?

Yes, canned salmon can be used as a quick and convenient alternative. Just drain it well and break it up before adding it to the salad.

2. How do I know when the salmon is fully cooked?

The salmon is done when it easily flakes with a fork and has reached an internal temperature of 145°F (63°C).

3. Can I make this salad ahead of time?

You can prep the salad ingredients ahead of time, but it's best to add the dressing and avocado just before serving to keep everything fresh.

4. Can I use frozen salmon for this salad?

Yes, frozen salmon works fine. Just make sure to thaw it properly before cooking.

5. Is this salad gluten-free?

Yes, this salmon salad is naturally gluten-free as long as the dressing and other ingredients don’t contain gluten.

6. Can I use a different type of fish?

Absolutely! You can use other types of fish like tuna or trout as a substitute for the salmon.

7. Can I make this salad without the avocado?

If you don’t like avocado or want to avoid it, you can simply omit it or replace it with another creamy ingredient, such as a hard-boiled egg or hummus.

8. How can I make this salad spicier?

If you prefer some heat, add sliced jalapeños, red pepper flakes, or a spicy dressing to give the salad a kick.

9. What other vegetables can I add to this salad?

You can add other vegetables like bell peppers, carrots, or radishes for extra crunch and flavor.

10. How can I make the salad more filling?

To make the salad more substantial, you can add cooked quinoa, chickpeas, or roasted potatoes to turn it into a heartier meal.

Conclusion

This salmon salad is a refreshing, nutritious dish that’s perfect for any occasion. Packed with healthy fats, protein, and fresh vegetables, it’s an easy way to enjoy a delicious meal while staying on track with your health goals. Whether you enjoy it as a main dish or a side, this recipe is sure to become a go-to in your meal rotation.

Print

Salmon Salad

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This salmon salad is a healthy and delicious option for a light meal or a refreshing side dish. With tender, flaky salmon, vibrant vegetables, and a tangy dressing, it’s the perfect combination of flavors and textures. It's quick, easy to make, and a great way to enjoy a wholesome meal without the hassle.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 12-15 minutes
• Total Time: 25-30 minutes
• Yield: 2-4 servings (depending on portion size)
• Category: Salad
• Method: Baking, Grilling, Pan-searing
• Cuisine: American
• Diet: Gluten Free

Ingredients

2 salmon fillets (fresh or cooked)

4 cups mixed greens (like spinach, arugula, or kale)

1 cucumber, sliced

1 avocado, diced

½ red onion, thinly sliced

¼ cup cherry tomatoes, halved

1 tablespoon olive oil

Salt and pepper to taste

¼ cup lemon vinaigrette dressing (or dressing of choice)

Cook Mode Prevent your screen from going dark

Instructions

1. If using raw salmon, preheat your oven to 375°F (190°C). Drizzle the salmon fillets with olive oil, season with salt and pepper, and bake for about 12-15 minutes or until fully cooked. Alternatively, you can grill or pan-sear the salmon.
2. While the salmon is cooking, prepare your salad base. In a large bowl, combine the mixed greens, cucumber, avocado, red onion, and cherry tomatoes.
3. Once the salmon is cooked, let it rest for a few minutes before flaking it into large chunks. Add the salmon to the salad.
4. Drizzle the lemon vinaigrette (or your choice of dressing) over the salad, then gently toss everything together until evenly coated.
5. Serve immediately, and enjoy your fresh and flavorful salmon salad!

Notes

• To add some crunch, sprinkle roasted almonds, walnuts, or sunflower seeds on top.
• You can swap out the greens with arugula, romaine, or mixed baby greens for variety.
• If preferred, use a balsamic glaze, ranch, or tahini dressing instead of the lemon vinaigrette.
• For a touch of sweetness, consider adding orange slices, berries, or apple slices.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 4g
• Sodium: 300mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 6g
• Protein: 27g
• Cholesterol: 60mg