Description
This vibrant Salmon Salad combines tender, flaky baked salmon with fresh vegetables and a zesty lemon-Dijon dressing, perfect for a light lunch or a refreshing dinner option. The salad is easy to prepare and can be served chilled on its own, over butter lettuce, or as a sandwich or wrap filling.
Ingredients
Units
Scale
For the Salmon
- 1 1/4 pounds salmon filet
- 1/2 tablespoon olive oil
- 1 teaspoon smoked paprika
- kosher salt and freshly ground black pepper to taste
For the Dressing
- 1/3 cup mayonnaise
- 1/2 lemon zested and juiced (about 1/2 tablespoon zest and 1 1/2 tablespoons juice)
- 2 teaspoons Dijon mustard
- 1 garlic clove minced
- kosher salt and freshly ground black pepper to taste
For the Salad
- 1/2 small red onion finely diced
- 3 large radishes grated
- 2 stalks celery small diced
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh chives
Instructions
- Prep the salmon. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and place the salmon filet on top. Drizzle the olive oil over the salmon and season evenly with smoked paprika, kosher salt, and freshly ground black pepper.
- Bake and flake the salmon. Bake the salmon for 18 minutes, or until it flakes easily with a fork. Remove from the oven and allow it to cool to room temperature. Once cooled, flake the salmon into chunks using a fork, then place in a bowl and chill in the refrigerator for 10 minutes.
- Dice the vegetables. While the salmon chills, prepare the vegetables by finely dicing the red onion, grating the radishes, and small dicing the celery stalks. Chop the fresh dill and chives finely. Add all vegetables and herbs to the bowl with the flaked salmon.
- Make the dressing. In a small bowl, combine the mayonnaise, lemon zest and juice, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper. Stir well until thoroughly mixed and smooth.
- Stir it all together. Pour the dressing over the salmon and vegetable mixture. Gently stir to fully combine all ingredients and evenly coat the salmon and veggies with the dressing.
- Serve. Serve the salmon salad chilled directly from the bowl, or spoon it onto butter lettuce leaves, sandwich bread, or wraps for a delicious and fresh meal.
Notes
- You can bake the salmon in a baking dish or on a standard half sheet pan if a quarter sheet pan is not available; adjust baking times slightly if needed.
- For an extra touch of freshness, add a splash of fresh lemon juice before serving.
- If you prefer a lighter dressing, substitute half of the mayonnaise with Greek yogurt.
- The salad can be made a few hours ahead and stored in the refrigerator to allow flavors to develop.
- Leftovers keep well in an airtight container for up to 2 days in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
