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–+ servings
Salmon Salad

Zesty Salmon Salad that Refreshes Your Summer Meals

This refreshing Salmon Salad is packed with flavor and nutrients, perfect for summer lunches or meal prep.
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Prep Time 15 minutes
Cook Time 18 minutes
Chill Time 10 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 1 lb Salmon Filet Use fresh for the best texture.
  • 2 tbsp Olive Oil Feel free to substitute with any neutral oil.
  • 1 tsp Smoked Paprika Regular paprika can work if you're after a milder taste.
  • 1 tsp Kosher Salt Adjust to suit your preference.
  • 1 tsp Black Pepper Adjust to suit your preference.
For the Creamy Dressing
  • 1/2 cup Mayonnaise Swap for Greek yogurt for a lighter option.
  • 1 tbsp Lemon Zest Freshly zested for the best results.
  • 2 tbsp Lemon Juice Freshly juiced for the best results.
  • 1 tbsp Dijon Mustard Yellow mustard is a good substitute if needed.
  • 1 clove Garlic Minced or use garlic powder if fresh isn't available.
For the Salad
  • 1/2 cup Red Onion Finely chopped.
  • 1 cup Radishes Grated.
  • 1 cup Celery Diced.
  • 1/4 cup Fresh Dill Finely chopped.
  • 1/4 cup Fresh Chives Chopped; can be omitted.
Optional Add-ins
  • 1 cup Cooked Quinoa To bulk up your salad.
  • 1 cup Chickpeas To bulk up your salad.
  • Other Herbs Experiment with parsley or basil.

Equipment

  • baking sheet
  • mixing bowl
  • knife
  • cutting board

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, drizzle the salmon with olive oil, and season generously with smoked paprika, kosher salt, and pepper.
  2. Place the seasoned salmon in the oven and bake for 16 to 18 minutes, or until it flakes easily with a fork. Allow it to cool to room temperature before gently flaking it into chunks. Chill in the fridge for 5 to 10 minutes.
  3. While the salmon cools, finely chop the red onion and celery. Grate the radishes, and chop the fresh dill and chives.
Dressing and Combining
  1. In a mixing bowl, combine mayonnaise, lemon zest, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
  2. In a large bowl, add the flaked salmon and diced vegetables. Pour the dressing over the top and gently fold everything together.
  3. Serve chilled, on its own or in butter lettuce leaves.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 60mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

This salad stores well in an airtight container for up to 3-4 days. Perfect for meal prepping.

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