Description
This creamy salmon salad combines fresh ingredients for a healthy and flavorful meal, perfect for summer days.
Ingredients
Scale
- 1 lb Salmon Filet (Fresh for the best flavor)
- 2 tbsp Olive Oil (Can substitute with avocado oil)
- 1/2 cup Mayonnaise (Greek yogurt can be used for a lighter option)
- 1 whole Lemon (Use both zest and juice)
- 1 tbsp Dijon Mustard (Yellow mustard works as a substitute)
- 2 cloves Garlic (Freshly minced is best)
- 1 medium Red Onion (Can substitute with green onions)
- 4 medium Radishes (Chopped bell peppers can be used instead)
- 2 stalks Celery (Diced cucumber can be an alternative)
- 2 tbsp Fresh Dill (Can substitute with parsley or chives)
- 2 tbsp Fresh Chives (Adjust depending on availability)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, place the salmon on top, drizzle with olive oil, and season with smoked paprika, salt, and pepper.
- Bake for 16-18 minutes, or until the salmon flakes easily with a fork. Let it cool to room temperature, then flake into chunks and chill in the fridge for 5-10 minutes.
- While the salmon cools, finely chop red onion, grate the radishes, and dice the celery, dill, and chives.
- In a small bowl, whisk together mayonnaise, lemon zest and juice, Dijon mustard, minced garlic, salt, and pepper until well combined and creamy.
- In a large mixing bowl, add the flaked salmon and diced vegetables. Pour the dressing over and gently stir to combine.
- Serve chilled over butter lettuce, as a sandwich filling, or wrapped for a nutritious meal.
Notes
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Salad
- Method: Baking and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg