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Salmon Salad Recipe

Light, flavorful, and packed with nutrients, this salmon salad combines tender salmon, fresh greens, and a zesty dressing for a perfect lunch or dinner.
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Equipment

  • Baking sheet or grill
  • Mixing bowls
  • Whisk
  • Tongs or salad servers

Ingredients
  

  • For the Salmon:
  • 2 salmon fillets 6–8 oz each
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • For the Salad:
  • 6 cups mixed greens arugula, spinach, or romaine
  • 1 cup cherry tomatoes halved
  • ½ cucumber thinly sliced
  • ¼ red onion thinly sliced
  • 1 avocado sliced
  • 2 tablespoons capers optional
  • For the Dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey optional
  • Salt and pepper to taste

Instructions
 

  • Cook the Salmon:
  • Preheat your oven to 400°F (200°C) or heat a grill to medium-high.
  • Rub the salmon fillets with olive oil, then season with garlic powder, paprika, salt, and pepper.
  • Bake for 12–15 minutes or grill for 4–5 minutes per side until the salmon is cooked through and flakes easily with a fork. Set aside to cool slightly.
  • Prepare the Salad Base:
  • In a large mixing bowl, toss the mixed greens, cherry tomatoes, cucumber, red onion, and capers (if using).
  • Make the Dressing:
  • In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
  • Assemble the Salad:
  • Divide the salad base onto plates or a large serving platter.
  • Flake the salmon into large chunks and arrange on top of the salad.
  • Add avocado slices and drizzle the dressing over the top.
  • Serve:
  • Toss lightly just before serving or allow guests to toss individually.