Description
This Salmon Salad is a vibrant and flavorful dish that combines perfectly cooked salmon with crisp vegetables and a creamy dressing. It’s a quick and satisfying meal option that’s perfect for any gathering or a light lunch.
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)
- 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
- Prep the salmon. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and place the salmon filet on top. Drizzle it with ½ tablespoon of olive oil, then season with 1 teaspoon of smoked paprika, and kosher salt and freshly ground black pepper to taste.
- Bake and flake the salmon. Bake the salmon for 16 to 18 minutes, or until it flakes easily with a fork. Once baked, let it cool to room temperature, then flake the salmon into chunks and place in a bowl. Chill the flaked salmon in the fridge for 5 to 10 minutes.
- Dice the vegetables. While the salmon is chilling, finely dice ½ small red onion, grate 3 large radishes, and small dice 2 stalks of celery. Add these fresh, crunchy vegetables to the bowl with the flaked salmon.
- Make the dressing. In a separate small bowl, combine ⅓ cup mayonnaise, the zest and juice of ½ lemon, 2 teaspoons Dijon mustard, and 1 minced garlic clove. Season with kosher salt and freshly ground black pepper to taste. Mix well until smooth.
- Stir it all together. Pour the dressing over the salmon and vegetable mixture, and gently stir to combine.
- Serve the salmon salad. Serve the salmon salad chilled straight out of the bowl, on butter lettuce leaves, or as a filling for a sandwich or wrap.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Don’t overcook the salmon to avoid dryness. For a lighter option, substitute Greek yogurt for mayonnaise. Allowing the salad to chill in the fridge for at least 30 minutes before serving enhances the flavors.