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Salmon Salad Recipe

Dive into a refreshing and flavorful experience with this vibrant Salmon Salad, where tender flakes of salmon meet crisp, colorful vegetables, all brought together with a zesty lemon dressing.
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Course: Main Course
Cuisine: American
Keyword: Salmon Salad Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 servings

Ingredients

For the Salad:

  • 4 cups lettuce chopped
  • 8 oz. salmon cooked and flaked
  • 3 cups cucumber chopped
  • 3 cups red bell peppers chopped
  • ¾ cup red onions finely chopped
  • 1 medium avocado diced
  • 1 tbsp fresh parsley finely chopped

For the Dressing:

  • 3 tbsp extra virgin olive oil
  • 1.5 tablespoons freshly squeezed lemon juice
  • Salt and freshly ground black pepper to taste

Instructions

  • In a large mixing bowl, combine the chopped lettuce, flaked salmon, cucumber, red bell peppers, red onions, avocado, and parsley. Toss gently to ensure even distribution of all the ingredients.
  • In a mason jar, combine the lemon juice and olive oil. Season with salt and freshly ground black pepper. Secure the lid and shake vigorously until the dressing is well emulsified.
  • Sample the dressing to ensure the seasoning is to your preference, then drizzle it over the salad. Toss the salad gently to coat the ingredients with the dressing. Serve immediately and enjoy the fresh, vibrant flavors of this nutritious dish.

Notes

For the salmon, preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone mat. Place the salmon on the sheet, skin-side down, and season it with salt and pepper. Bake for 10 to 12 minutes until the salmon is just cooked through. Allow it to cool, then flake the flesh and set it aside. If you prefer not to cook fresh salmon, canned salmon is a suitable alternative.
For the best flavor, use freshly squeezed lemon juice, as it offers a brighter taste compared to bottled juice.
Storage Tips:
  • Refrigeration: Store any leftover salmon in an airtight container in the fridge for up to 4 days. The dressing will keep well in a sealed container in the fridge for about 5 days.
  • Freezing: To freeze, let the cooked salmon reach room temperature, then transfer it to a freezer-safe bag. Store in the freezer for up to 4 months.
 
 
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