Traditional Salmon Salad
A delightful and refreshing salmon salad combining fresh vegetables and aromatic herbs for a light yet satisfying meal.
Prep time: 10 minutesCook time: 15 minutesServes: 4
Ingredients
12 oz fresh salmon fillet
1 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
3 cups mixed greens
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup cucumber, sliced
2 tbsp fresh dill, chopped
1 lemon, juiced
2 tbsp capers
1/4 cup Greek yogurt
2 tbsp Dijon mustard
Instructions
1. Preheat oven to 375°F.
2. Rub salmon fillet with olive oil, salt, and pepper.
3. Place salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes until cooked through.
4. Let the salmon rest and cool slightly, then flake it into large chunks.
5. In a large bowl, combine mixed greens, cherry tomatoes, red onion, cucumber, and dill.
6. In a small bowl, whisk together lemon juice, Greek yogurt, Dijon mustard, and capers to make the dressing.
7. Gently toss the salad with the dressing.
8. Arrange the flaked salmon on top of the salad and serve immediately.
Storage
Store the salad without dressing in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate.
Reheating
Best enjoyed fresh. If needed, gently warm the salmon separately in a non-stick skillet.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
