This salmon salad is incredibly nutritious and loaded with flavor! Baked salmon filets are placed atop a bed of fresh greens, herbs, and veggies then topped off with a tangy dressing. Prep this salmon salad ahead of a busy week for a quick, healthy, and delicious lunch option.
What Makes This Salad So Good
- It’s jam-packed with healthy ingredients! Rich in omega-3s, salmon is the perfect healthy protein to top off this nutritious salad. Other ingredients such as romaine lettuce, avocado, and red onion add an extra boost of good-for-you vitamins.
- It’s quite literally exploding with flavor. Buttery salmon, a citrusy salad dressing, fresh dill, and tangy Kalamata olives pack a ton of delicious flavor in every bite of this salmon salad!
- It’s the perfect meal-prep lunch or dinner! Bake the salmon, make the dressing, then chop the veggies at the beginning of your week. When you need a quick and healthy meal, assemble this salmon salad and enjoy!
Salmon Filets – Any type of salmon will work for this recipe! Head on over to the seafood counter and pick out whatever salmon filets look best.
Fresh Dill – There’s just something about fresh herbs on a salad that make it so good! The fresh dill in this dish take the overall taste to the next level. Simply grab a handful of fresh dill, give it a rinse, roughly chop it, then sprinkle it over your salad!
Feta Cheese – This soft, crumbly cheese gives this salmon salad the perfect savory bite! The taste of feta pairs perfectly with the fresh and dried herbs used in this recipe, though you can use any kind of cheese you’d like. And if you’d like to make this dairy-free, simply leave out the feta cheese.
- When storing leftovers for this salmon salad, be sure to store each component of the recipe separately. Place the salmon in one container, store the dressing in a jar secured with a lid, and store all vegetables in their own container. You have the option of reheating the salmon for 30 seconds in the microwave or simply eating it cold.
- Do not dress this salad until right before eating! If prepping this salmon salad ahead of serving, avoid adding any dressing to the vegetables as this will result in a soggy salad. Keep things tasting fresh by waiting until the last minute to add the dressing to this salmon salad.
- Save time and dishes by adding all dressing ingredients to a jar, then securing it with a lid and shaking it to combine. If you’re making this salad as part of a meal prep, I highly recommend going this route. This way you can just stick the dressing straight into the fridge!
More Healthy and Delicious Salad Recipes
- Kale Caesar Salad
- Steak Salad with Creamy Balsamic Dressing
- Spinach Salad with Hot Bacon Dressing
- Chicken Cobb Salad
- Chef Salad
- The Best Spinach Salad with Apples, Cranberries, and Maple Vinaigrette
- Keto Broccoli Salad
For the dressing:
For the salad:
- 6 cups romaine lettuce washed and chopped, see Notes
- 1 cup cucumber sliced
- ½ cup red onion sliced
- 1 cup cherry tomatoes sliced
- 2 avocados sliced
- ¼ cup fresh dill chopped
- ½ cup Kalamata olives
- 1 cup feta cheese crumbled
- Baking dish
- Small bowl
- Preheat oven to 425° Fahrenheit.
- Place salmon filets in a baking dish and drizzle with olive oil, then sprinkle evenly with salt and black pepper. Bake salmon for 8-10 minutes.
- Add all dressing ingredients to a bowl and whisk to combine.
- Assemble all salad ingredients on a plate, top with salmon filets and serve with dressing.
- Lemon Juice: If you don’t have lemon juice you can use white wine vinegar or apple cider vinegar instead.
- Romaine Lettuce: Feel free to use whatever kind of lettuce you’d like in this recipe!
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.