Salmon Salad – perfectly seared salmon fillets with cucumber, tomatoes, bell pepper, onion, olives, lettuce and avocado tossed in an incredible garlic lemon dressing. Fresh, colorful and super healthy!
Happy 1st day of August! It seems like it was just yesterday when I sent out my email list for our July recipe theme. July was all about easy delicious family-friendly recipes (if you haven’t joined my mailing list, subscribe now!). But it doesn’t stop there.
To welcome this new month, I’m sharing today this wonderful salad that’s loaded with healthy goodness, flavors and colors. It can also be enjoyed even throughout the fall season (now we’re talking fall??). In case you want to know, I’ve made this salad here about 4 times in the past week. And I heard no complaints at all from hubby or even from my little boy. Let me tell you what makes it the best! 😉
How Do You Make Salmon Salad?
This recipe starts with preparing the salad dressing and setting it aside in the fridge to let the flavors meld together. And of course, cold dressings are way better on salads, right? Then we move on then to searing the salmon fillets.
Having salmon in this vibrant salad easily makes this dish a good main course salad; it has the veggies and protein all in one plate. To cook the salmon, I simply sear it on a hot skillet or grill pan over medium high-heat until both sides are kinda crispy on the outside and moist on the inside.
Once you’ve cooked your salmon, you can assemble your chopped veggies on a plate or bowl and top it off with the cooked salmon and avocado slices and lemon wedges. And last, but not the least, drizzle it all throughout with the salad dressing.
Isn’t it super easy? No excuses for us to skip healthy meals.
Salmon Salad Dressing
The tangy, garlic, herby dressing takes this salad up a notch. It has olive oil, red wine vinegar, lemon juice and Dijon mustard for that nice little punch, fresh dill and minced garlic, onion powder and dried Italian seasoning for that nice herby flavor.
Tip: Balsamic vinegar and apple cider both make a good substitute for the red wine vinegar OR you can leave it out completely. As for the Dijon mustard, you can go for the yellow mustard as a replacement.
Can I Grill the Salmon Instead?
Yes, you sure can! You can check out my Grilled Salmon recipe HERE for instructions on how to grill salmon on gas or charcoal.
How Long Does Salmon Salad Last in the Fridge?
Although this salad is best enjoyed fresh, you can keep this in the fridge for about 2 days before it goes bad. And no, this salad doesn’t hold well when frozen.
Salmon Salad Variations
As always, salads are pretty forgiving. You can easily swap out or add ingredients to suit your preference.
- For the peppers, you can add green bell peppers for added color or swap red with green
- Aside from salmon, this salad works great with chicken, shrimp and other seared white fish
- Want some cheese? Go for it! Simply shave parmesan, feta or goat cheese on top of it.
How To Make Salmon Salad
In a small bowl, Whisk together all of the salad dressing ingredients: olive oil, lemon juice, vinegar, mustard, dill, garlic, onion powder, Italian seasoning, salt and pepper. Set aside in the refrigerator.
Season salmon with salt and pepper, heat 1 tablespoon of oil in a skillet or grill pan over medium-high heat. Sear salmon on both sides until crispy and cooked to your liking.
While salmon is cooking, prepare all of the salad ingredients and mix in a plate or bowl.
Arrange salmon over salad. Drizzle with the salad dressing. Serve with avocado and lemon wedges.
Watch How to Make It
- 3 tablespoons olive oil
- 2 tablespoons lemon juice fresh squeezed
- 1 tablespoon red wine vinegar (optional)
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill
- 1 teaspoon garlic minced
- ¼ teaspoon onion powder
- ½ teaspoon dried Italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper to taste
- 2 skinless salmon fillets (4-6 ounce each)
- 4 cups Romaine lettuce leaves , washed and dried
- 1 cup cucumber , quartered
- 2 cups cherry tomatoes , halved
- 1 red onion , sliced
- ½ cup red bell pepper , sliced
- ⅓ cup black olives , halved
- 1 avocado , sliced
- lemon wedges to serve
- In a small bowl, Whisk together all of the salad dressing ingredients: olive oil, lemon juice, vinegar, mustard, dill, garlic, onion powder, Italian seasoning, salt and pepper. Set aside in the refrigerator.
- Season salmon with salt and pepper, heat 1 tablespoon of oil in a skillet or grill pan over medium-high heat. Sear salmon on both sides until crispy and cooked to your liking.
- While salmon is cooking, prepare all of the salad ingredients and mix in a plate or bowl.
- Arrange salmon over salad. Drizzle with the salad dressing. Serve with avocado and lemon wedges.
Tips & Notes:
- Salad dressing can be made a few days ahead of time and stored in
the refrigerator. Bring to room temperature before using.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used