Description
This Salmon Salad combines flaky baked salmon with fresh vegetables and a creamy lemony dressing. It’s an easy, healthy dish perfect for lunch or dinner that offers fresh and bright flavors.
Ingredients
Scale
- 1 ¼ pounds salmon filet
- ½ tablespoon olive oil
- 1 teaspoon smoked paprika
- kosher salt and freshly ground black pepper to taste
- ⅓ cup mayonnaise
- ½ lemon zested and juiced about ½ tablespoon of zest and 1 ½ tablespoons juice
- 2 teaspoons Dijon mustard
- 1 garlic clove minced
- kosher salt and freshly ground black pepper to taste
- ½ small red onion finely diced
- 3 large radishes grated
- 2 stalks celery small diced
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh chives
Instructions
- Heat your oven to 375°F and prepare a baking sheet with parchment paper. Place the salmon on the sheet, brush with olive oil, and season with smoked paprika, salt, and pepper.
- Cook the salmon in the oven for 16 to 18 minutes until it flakes easily with a fork. Once baked, cool it to room temperature, then break the salmon into chunks and chill it in the fridge for 5 to 10 minutes.
- Chop the onion, grate the radishes, dice the celery, and finely chop the dill and chives, then add all these veggies to the flaked salmon in a bowl.
- In a small bowl, combine mayonnaise, lemon zest and juice, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
- Pour the dressing over the salmon and vegetable mixture, stirring gently to combine everything evenly.
- Serve this refreshing salmon salad chilled, either directly from the bowl, on butter lettuce leaves, or as a sandwich or wrap filling.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Baked
Nutrition
- Calories: 361kcal
- Sugar: 1g
- Sodium: 227mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 12g + 7g
- Trans Fat: 0.04g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 86mg