This colorful salmon salad is packed with fresh veggies and rich omega-3s! With juicy salmon, crisp greens, and zesty dressing, it’s a tasty way to eat healthy.
I love making this salad for a quick lunch. It’s not only good for you but super filling too! Plus, you can add any leftovers you have—such a time-saver! 🥗
Key Ingredients & Substitutions
Salmon: Fresh salmon is the star here! If you’re in a pinch, canned salmon works too—just be sure to drain it well. For a different flavor, try grilled or baked trout, which has a similar taste and texture.
Mixed Salad Greens: I love using a mix of greens for texture and flavor; however, you can easily use just romaine or spinach. If you want something heartier, kale is a great choice, but remember to massage it a bit to soften the leaves!
Cherry Tomatoes: These add a burst of sweetness. If you can’t find them, chopped regular tomatoes work fine, or you could use diced bell peppers for crunch. Opt for different colored tomatoes for visual appeal!
Dressing: Greek yogurt gives a creamy texture that’s tangy and lighter than mayo. If you’re dairy-free, swap with a vegan yogurt or a mix of olive oil and tahini for creaminess. Lemon juice brightens the dressing, so keep it for flavor!
How Can I Cook Salmon Perfectly Every Time?
Cooking salmon can feel tricky, but following a few simple steps ensures it’s delicious! A good trick is to let it come to room temperature before cooking. This helps it cook evenly.
- Start with a hot skillet so the skin crisps up nicely. If you’re using skinless salmon, just be careful not to overcrowd the pan.
- Cook it skin-side down for the first few minutes; this prevents sticking. Once you flip it, check for doneness; it should flake easily but remain moist.
Let the salmon rest for a couple of minutes before serving. This allows the juices to redistribute and result in tender fish every time!
Healthy Salmon Salad
Ingredients You’ll Need:
For the Salad:
- 1 salmon fillet (about 6 oz)
- 4 cups mixed salad greens (e.g. romaine, baby spinach, arugula)
- 10 cherry tomatoes, halved (mix of red and yellow if possible)
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1 tablespoon olive oil (for cooking salmon)
- 1 teaspoon dried oregano or Italian seasoning
- Salt and pepper, to taste
For the Dressing:
- 3 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- Salt and pepper, to taste
How Much Time Will You Need?
This Healthy Salmon Salad takes about 20 minutes to prepare and cook. It’s quick to whip up, making it an ideal choice for lunch or a light dinner!
Step-by-Step Instructions:
1. Prepare the Salmon:
First, pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and your choice of dried oregano or Italian seasoning. This will enhance the flavor beautifully!
2. Cook the Salmon:
Next, heat the olive oil in a non-stick skillet over medium heat. Once the oil is shimmering, place the salmon fillet skin-side down in the pan. Cook for about 4-5 minutes until the skin is crispy and browned. Carefully flip the salmon and cook for another 3-4 minutes until it’s fully cooked through but still moist inside. Remove it from the heat and set it aside to cool slightly.
3. Prepare the Salad:
On a large plate or in a bowl, layer the mixed salad greens to create a base. Then, scatter the sliced cucumbers, halved cherry tomatoes, thinly sliced red onions, and crumbled feta cheese over the greens. This makes the salad colorful and adds great textures!
4. Make the Dressing:
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, minced garlic, fresh dill, and a sprinkle of salt and pepper. This dressing is creamy, tangy, and will tie all the flavors together perfectly!
5. Assemble the Salad:
Now, place the cooked salmon fillet on top of the arranged salad. Drizzle your homemade yogurt-dill dressing over the salad and salmon, making it looks so appetizing!
6. Serve:
Enjoy immediately for the freshest taste! This salad is not only delicious but also visually delightful!
Bon appétit! Enjoy this nutritious and vibrant salmon salad that’s as delightful to the eyes as it is to your taste buds!
Can I Use Canned Salmon Instead of Fresh?
Absolutely! Canned salmon is a great alternative. Just make sure to drain it well before using. It’ll save you cooking time and still tastes delicious in the salad!
How Can I Prep This Salad in Advance?
You can prepare the salad components ahead of time! Chop the veggies and make the dressing the day before. Just keep everything in airtight containers in the fridge. Add the cooked salmon just before serving to keep it fresh!
What Should I Do With Leftover Salad?
Store any leftover salad in an airtight container in the fridge for up to 1 day. However, keep the salad components and dressing separate until you’re ready to eat to maintain crispness!
Can I Customize the Dressing?
Definitely! Feel free to mix things up by adding different herbs like basil or parsley instead of dill, or using olive oil and vinegar for a lighter option. Adjust the seasoning to taste!
