If you're looking for a fresh and vibrant meal that brings out the best of summer flavors, this Traditional Salmon Salad is a must-try. Packed with tender salmon, crisp veggies, and a tangy yogurt-mustard dressing, it's a deliciously balanced dish that's perfect for any occasion.
Salmon fillet is the star of this dish, providing a rich source of omega-3 fatty acids and a savory, satisfying flavor. A little olive oil enhances the salmon's natural taste while helping it cook to a perfect, flaky texture. Seasoning with sea salt and black pepper highlights the salmon’s flavor without overpowering it.
Mixed greens form the base of the salad, offering a mix of textures and nutrients. Sweet and juicy cherry tomatoes add a pop of color and freshness. Red onion brings a sharp, tangy bite, while cucumber offers a cooling contrast. Fresh dill enhances the salad with its aromatic, slightly sweet flavor.
The dressing is a delightful blend of lemon juice, which provides acidity, Greek yogurt, for creaminess, and Dijon mustard, for a bit of heat and depth. Capers add a subtle brininess that ties everything together.
This salad pairs beautifully with a crisp white wine, like Sauvignon Blanc, which complements the rich flavors of the salmon and the tangy dressing. For a heartier meal, serve it with a side of crusty whole-grain bread or a light, chilled soup.
Start by preheating your oven to 375°F. This gives you just enough time to prepare your ingredients while the oven gets ready. Rub your salmon fillet with olive oil, sea salt, and black pepper. Place it on a baking sheet lined with parchment paper — this makes cleanup a breeze — and bake for 12-15 minutes. You’ll know it’s done when the salmon flakes easily with a fork.
While the salmon is baking, take a moment to prepare the salad. In a large bowl, combine the mixed greens, cherry tomatoes, red onion, cucumber, and fresh dill. This is your chance to create a beautiful, vibrant base that will support the salmon.
Next, whip up the dressing. In a small bowl, whisk together the lemon juice, Greek yogurt, Dijon mustard, and capers. This dressing is where the magic happens — it’s tangy, creamy, and slightly salty, perfectly complementing the salmon and greens.
Once the salmon is out of the oven, let it rest for a few minutes. This helps it retain its juiciness. Then, flake it into large chunks. Gently toss your salad with the dressing, ensuring every leaf is coated just right. Finally, arrange the flaked salmon on top. Serve immediately and enjoy this fresh, delicious meal.
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