Salmon Salad
A bright, satisfying salad featuring flaky salmon, crisp vegetables, and a zesty lemon dressing, perfect for a fast weeknight meal.
Ingredients
For the Salad
- 2 filets salmon filets Look for fresh, firm salmon with no fishy odor.
- 2 cups mixed greens Choose baby spinach, arugula, or spring mix.
- 1 cup cherry tomatoes, halved Fresh and vibrant tomatoes for sweetness.
- 1 whole cucumber, diced Provides a crunchy texture.
- 1/4 cup red onion, thinly sliced Adds a peppery bite.
- 1/4 cup fresh herbs (like parsley and dill) Chop fresh herbs for brightness.
For the Dressing
- 3 tablespoons olive oil Use high-quality extra-virgin olive oil.
- 1 tablespoon lemon juice Freshly squeezed for best flavor.
- to taste Salt and pepper Adjust seasoning to taste.
Instructions
Cooking the Salmon
- Preheat your grill or skillet over medium heat until hot.
- Season both sides of the salmon filets with salt and pepper, then cook for about 4–5 minutes per side until the flesh is opaque and flakes easily.
- Let the cooked salmon rest briefly, then flake it into large pieces for the salad.
Assembling the Salad
- In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and fresh herbs.
- Toss uniformly so every scoop has a bit of each component.
Making the Dressing
- Whisk together olive oil, lemon juice, salt, and pepper in a small bowl until emulsified.
- Taste and adjust seasoning if necessary.
Final Assembly
- Gently fold the flaked salmon into the salad bowl and drizzle with dressing.
- Toss lightly until combined, avoiding mushing the salmon.
- Serve immediately with lemon wedges if desired.
Notes
Store leftover salad in an airtight container in the refrigerator for up to 2 days. Dress only the portion you'll eat immediately to maintain crispness.